Fill a large pot with hot water. Attach the sous vide cooker and set the temperature to 150 degrees F (65 degrees C).
Place sausages, salt, and beer in a resealable food-grade bag. Use the water displacement method or a vacuum sealer to remove all air from bag. Seal bag, submerge in the pot and set sous vide timer for 3 hours.
Remove bag from pot; pat sausages dry with paper towels.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill sausages for 5 minutes, turning frequently.
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