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What Internal Temp Do You Take Your Sausages to?

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5247
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
      Weber Summit S650 Gas Grill
      Weber Kettle Premium 22"
      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
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      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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      Shun Classic 8" Chef's Knife
      Shun Classic 6" Chef's Knife
      Shun Classic Gokujo Boning and Fillet Knife
      Shun Classic 3 1/2 inch Paring Knife

    What Internal Temp Do You Take Your Sausages to?

    I'm getting ready to do another 3 chicken/36 sausage (hot Italian sausages) cook in my PBC this afternoon. Read: full rebars. I can hardly wait! But I have a question about smoking sausages of the dimensions of hot Italian sausages (like Johnsonville, etc.)

    The first time I smoked hot Italian sausages in my PBC I was distracted by the other meat I had going at the same time in the PBC and let the internal temp get away from me.

    I had intended to take them to 165 degF internal as recommended by Meathead on his magnetic temp guide and then put them in a warming oven while I got the rest of the meal organized.

    Instead, by pure negligence, I took them to 185 degF, then put them in a 170 deg F oven for about half an hour until the rest of the meat finished cooking. I was afraid they'd be sausage jerkey, but boyohboy, those were some juicy sausages, with skin that popped with each bite. They were as close to perfect as I could have wished for. Our guests took home all the leftovers, much to my husband's dismay!

    So here's the question: Did I just luck into this sausage nirvana by my mistake, or do most people cook sausages as thick as Italian sausages to 185 degF or more?

    Thanks in advance,
    Kathryn
  • Dewesq55
    Founding Member
    • Jul 2014
    • 2039
    • The Poconos, NEPA
    • Smoker:
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      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
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      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

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      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

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      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #2
    I don't have an answer for you Kathryn, but it's hard to argue with success. Italian sausages have plenty of fat in them and I don't see why they can't do 185°F very nicely. But I can't tell you the difference between that and 165°F.

    DEW

    Comment

    • Papa Bob
      Founding Member
      • Jul 2014
      • 278
      • stokton ca

      #3
      Every thing I read in my sausage making books and stuff says 145 but that is not commercial made, it is fresh ground and stuffed, so I would say 165 should be safe and if plenty of fat 185 should not be a problem. but than again maybe the sausage Gods were with you

      Comment

      • _John_
        Former Member
        • Jul 2014
        • 2447

        #4
        Interesting question, I just cooked sausages today! I wanted to try some sausages from a local butcher so I got 2 pounds of Andouille and 2 pounds of Hot Italian. I cooked these on the kettle at around 280 with Apple. I also threw onion, peppers, and garlic on there and pulled half off at 165. The Andouille was really good, I mixed it with the veggies and made Jambalaya. The sausages still seemed a little odd-textured to me, too stiff and fat, so I decided to leave the other sausages on for a bit. At 185 they had plumped up and to me were perfect, crisp bite with a consistent chew and outstanding flavor.

        Long story short, I will be doing mine to 185 (at least the ones from this butcher).

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9861
          • East Texas
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          #5
          I smoke my own sausage, but prefer to get it to at least 165 before consuming. On the grill, who knows how hot them suckers get.
          Last edited by Jerod Broussard; January 18, 2015, 02:38 PM.

          Comment

          • Zman23
            Founding Member
            • Jul 2014
            • 331
            • Weber 21" One Touch for grilling Weber 22.5" Smokey Mountain for barbecue Maverick ET-733 Weber chimney starter Cajun Bandit Rotisserie Slow n Sear

            #6
            158F and above provides an instant 7 log reduction of salmonella and is considered ready to eat. That being said, when I grill or smoke sausage, I like it a little crispy so I am well above the safe temp.

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5247
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #7
              Thank you, everyone, for your input. Yes, I'm not as concerned about the safe temp since I wouldn't eat a sausage that was not taken at least to 165 deg F per Meathead's guidelines.

              That said, I just finished cleaning up after my 3 chicken/ 36 sausage cook, and I tested the sausages at 165, 175, and 185 deg F internal. Far and away, the 185 deg F sausages were the favorite with my guests and husband. The flavor does not change much between those temperatures, but the snappy skin texture is much better at 185 deg F internal, hands down.

              So I'm sticking with 185!

              Kathryn

              Comment

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