Circulator eggs never made a whole lot of sense, because you already have a reference temperature to work from and so cooking any number of them is just a matter of setting a timer (do what the Ideas in Food people do and steam them).
I can't remember the last time I circulated a steak. But we did a rib roast for Christmas, and I did that in the circulator, in advance, "for insurance purposes", and then cooked it off in a ripping (toaster) oven on the day.
There is no better way to prepare sausages. I would replace my Anova circulator immediately if it broke, simply so I can keep going to Paulina Market, buying a couple of every sausage, circulating them all, and keeping them in the fridge/freezer for ready-to-go meals.
I can't remember the last time I circulated a steak. But we did a rib roast for Christmas, and I did that in the circulator, in advance, "for insurance purposes", and then cooked it off in a ripping (toaster) oven on the day.
There is no better way to prepare sausages. I would replace my Anova circulator immediately if it broke, simply so I can keep going to Paulina Market, buying a couple of every sausage, circulating them all, and keeping them in the fridge/freezer for ready-to-go meals.