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When planning to roast, grill, or cook any type of meat, you’re probably already aware of the internal temperatures that signify their level of doneness. With each meat having its own distinct temperatures of completion, you’re also probably pondering: What about sausages? In this article, we’re going to outline the right way of cooking sausages, along with the internal temperatures required to stop cooking the sausages completely.
Table of Contents
How to Tell if Sausage is Done Cooking?
If you’re cooking a sausage, it’s important to know how long to cook it and what temperature it should be at when you take it out of the oven. The internal temperature plays a key role here, because if your sausage is still pink inside, or underdone, then that means that there are remnants of bacteria inside the meat, which can potentially make you sick. On the other hand, if the temperature is too high then all of those palatable nutrients will be cooked out of the meat. So let’s talk about how long you should cook sausage and what its internal temperature should be before we decide to eat it!
Simply put, when the sausages are done cooking, they should be firm to the touch and have a dark brown or grey colour. You can tell if it’s done by cutting into one of them diagonally and taking a look at the meat inside. If the meat appears to be firm, dark grey, or brown in colour, with clear juices oozing out from the sausage then it can be eaten right away. However, if there is a pinkish tinge to them or red juices pooling out of the sausage, then they need to cook for a little longer.
Using a Meat Thermometer to Check if the Sausage is Done?
To tell if your sausages are done cooking, use a meat thermometer. To insert the thermometer into the sausage, use the tip of the probe and push it into the end of the sausage link; wait a few seconds to get an accurate reading. Sausages are done when their internal temperature reaches 160°F (71°C) – for beef, pork, and lamb; 165°F (74°C) for chicken, duck, goose, and game birds. With a meat thermometer, you don’t have to pierce the casings on sausages. If you do pierce them with a fork or toothpick or anything else while cooking (even if it doesn’t go all the way through), then the juices in your sausage will pour out and you will end up with a dry tough sausage instead of moist tender ones.
The tip of your probe should be inserted into one small opening on each side, preferably where it had been twisted into links, during the making of your sausage, so that no juices leak out onto your grill, before being cooked away entirely by the heat from above during grilling sessions.
Sausage Doneness Temperature
Here are the average internal temperatures of sausages that are considered done after cooking:
|Sausage Meat||Minimum Internal Temperature||Resting Time|
|Beef Sausage||160° F (71.1° C)||3 minutes|
|Pork Sausage||160° F (71.1° C)||3 minutes|
|Pork and Beef Sausage||160° F (71.1° C)||3 minutes|
|Chicken Sausage||165° F (73.8° C)||3 minutes|
|Game Sausage||165° F (73.8° C)||3 minutes|
|Turkey Sausage||165° F (73.8° C)||3 minutes|
|Wild Fowl Sausage||165° F (73.8° C)||3 minutes|
How to Cook a Sausage?
There are many methods to cook sausage. Some of them are very simple and some are more complicated, but all of them can be done at home. Here are a few that you may find yourself familiar with:
- In the Oven
- On the Grill
- On the Stove
In the Oven
Before you start cooking, remove your sausages from the fridge and allow them to reach room temperature. Do not slice the sausages, as this will cause them to dry out. Preheat the oven to 350°F. Place your pan on a baking sheet fitted with a wire rack. This will prevent hot grease from collecting at the bottom of your sausage, as well as prevent flare-ups and burning or charring on your baked goods. For extra flavour, try adding some chopped veggies like onions or peppers along with garlic cloves (or both) before roasting them in your oven! Add water if needed while cooking so that they don’t burn off all their natural juices before reaching their optimum level of doneness.
On the Grill
To cook on the grill, preheat the grill with the lid down for about 15 minutes, or until hot. Turn off one side of the burners and grease the grates with oil. Place the sausages on the greased grill on the side that is off, and cook, using indirect heat, for 5-6 minutes per side. Use an instant-read thermometer to check for doneness. The minimum temperature must be 160°F for beef, pork, and lamb, and 165°F for poultry.
On the Stove
To cook sausages on the stove, remove them from the fridge and allow them to reach room temperature. Add 1-2 tablespoons of oil to a skillet or frying pan and preheat it over medium heat for 2-3 minutes. Then fry the sausages until they achieve a lovely golden brown tinge on all sides, remembering to turn them occasionally. If the sausages become too dark, reduce the heat and continue to cook them until they are cooked through (you may need to cover them with a lid).
If you want to avoid frying your sausages but still require an easy method for cooking them, try simmering them in water or beer. Place the sausages into a frying pan or skillet, fill it with the liquid of your choice until it rises halfway above the sausages, and bring it to a boil on high heat.
Throw in some herbs, such as sage or marjoram if desired; cover the skillet; reduce the heat and simmer for 15-20 minutes (for faster cooking). Test the sausages with an instant-read thermometer, and when they’re ready remove them from heat. Drain the excess liquid off onto paper towels – if needed – and serve hot! If you want your sausages to be browned a little further then add some oil back into the pan. Once the fat has been drained off, try draining all but 1 tablespoon of fat then place it back on the stove over medium-low heat, browning both sides for about 3 minutes per side until they achieve a golden brown exterior.
How Long Does it Take to Cook Sausage?
The answer relies on a few factors, including the cooking method used, the size of your sausage, and whether you’re using an instant-read thermometer. Most sausages should reach an internal temperature of 160°F (71°C) when they’re done. However, if you want to be sure that your meat is cooked through completely – and don’t want to take any chances of food poisoning by undercooking – it’s best to check for doneness with an instant-read thermometer. Pork, beef, or lamb sausages should reach an internal temperature of 160°F (71°C), and chicken and turkey sausages should be 165°F (74°C).
Can You Still Eat Sausages if it’s a Little Pink Inside?
The answer to this question will depend on whether or not you like pink meat. If you do, then there’s no need to worry about it! However, if you don’t want any pinkness in your sausage, then it’s best to cook them until the internal temperature reaches 160 degrees Fahrenheit (71 Celcius). Below are a few tips for cooking sausages so that they don’t become too dry or tough:
- Use a heavy pan or skillet when cooking sausages so that they don’t burn on one side before being fully cooked through.
- When cooking large amounts of sausages at once, use something with tall sides like an aluminium roasting pan instead of just using a frying pan, since this allows all surfaces of each sausage slice to come into contact with hot air, while still allowing those slices enough space between each other so that they brown evenly, instead of steaming themselves into oblivion before reaching their proper internal temperatures (which can happen especially if there isn’t enough fat content inside).
Different Types of Sausages
A sausage is a type of food that consists of ground meat, stuffed into a casing and cooked. Sausages are popular for good reason. They’re delicious, versatile, and very easy to incorporate into many dishes. While there are many different types of sausages, most fall into one of two broad categories: fresh sausage and dry (or cured) sausage. Not all sausages are created equal. There are many different types of sausage, and each has its own regional variations and characteristics. Here are a few varieties listed below:
- Italian Sausage
Andouille is a French sausage made from pork and other meats. They are immensely popular and have several different forms. While they’re similar to other forms, they may wind up tasting a little different because of their origins in Andouillette. This original type of sausage was, and remains, highly coarse-grained and extremely potent. It’s most commonly made from pork intestines or chitterlings, although veal can sometimes be used as well – the only rule being that you’ve got to really love offal.
Today, Andouille plays an important part in Cajun dishes like jambalaya and gumbo: in fact, it’s one of the main ingredients! You can also use it as a breakfast sausage (which tastes especially delicious alongside other breakfast foods like grits) or even toss it into pasta dishes..
Bratwurst originated in Germany, where its name comes from an Old High German phrase that combines the words brat, meaning finely chopped meat, and wurst, meaning sausage. It was invented hundreds of years ago as a way to use up the parts of pork that didn’t seem to have many other uses at the time, and as an efficient way to use every part of pork. Bratwurst has come a long way from its origin, since it’s popular around the world you can make it in many different ways, with many different choices and pieces of meat, with pork being the main option in most parts of the globe.
To prepare a dish that calls for brats, include a generous helping of seasonings and spices like pepper, nutmeg, and sage. Brats are delicious when cooked properly; they’re full of flavour and are a little easy on your budget compared to other types of sausages, such as Italian or breakfast links sold at grocery stores today.
Spanish chorizo is a type of cured sausage that comes from Spain. It’s not to be confused with Mexican chorizo, which is a fresh sausage cooked before serving. The Spanish variety has been around for hundreds of years and remains popular to this day, with countless regional styles spread across the country. It’s typically made from pork, although there can be beef styles and even ones that use chicken or duck eggs.
Some varieties include paprika, garlic cloves, or herbs like thyme; others may include white wine as an ingredient (a practice dating back centuries). Once mixed together into a paste-like consistency with these other ingredients (and some salt), the mixture is stuffed into natural casings such as pig intestines before being hung in curing rooms for anywhere between one day and three weeks depending on the weather conditions and preference – this helps preserve its flavour while also adding more delicious smokiness.
Italian Sausage is one of the more popular sausage varieties available. This type of sausage is called Salsiccia in Italy and is made from meats that have been heavily seasoned with chilli peppers and other hot ingredients that are allowed to soak and alter the flavour of their meats overnight. The mix is put into casings and delivered with a unique blend of sweet basil to transform the flavour into a sweeter taste. There is a required level of fat in order to cook with this sausage and allowing them to remain flavourful when it comes to cooking with them for your meal.
The purpose of Italian sausage in America is to be grilled, roasted, or used as a centerpiece for any type of sausage-based meal; therefore its flavour profile must include sweet, hot, spicy flavours along with herbs such as oregano or parsley (which can also help offset some heat).
Different Methods of Cooking Sausages
Sausages are one of the most versatile foods in the world, and they can be cooked in many different ways. The following is a list of some of the most popular methods:
- Grilling and Broiling
- Pan-Frying and Stir-Frying
- Deep Frying
Boiling is one of the easiest ways to cook sausages at home. To boil your sausage links, simply place them one by one into a pot of boiling water and let them simmer for 10-30 minutes depending on whether the sausages are pre-cooked or not (the longer they are cooked, the softer they become). Pre-cooked sausages take around 10 minutes, whereas raw ones may take up to 30 minutes. Bear in mind that boiled sausages won’t emerge brown and crispy on the outside, but you can brown them afterward in a frying pan with a little bit of oil (or else just serve them without further cooking). Remember that only sausage links — not patties — can be boiled, patties are better prepared using some of the other methods below.
Grilling and Boiling
There are two ways you can cook your sausage, the right way, and the wrong way. The wrong way is to grill or fry them on high heat. This leads to overcooked meat that is dry and tough unless cooked for a further hour or more at low temperatures such as 350 degrees F (175 degrees C). Moreover, it releases fat into your cooking pan which makes it hard to clean up afterward.
The key distinction between these methods is that the heat source for grilling is below the food (in a grill), while it’s above for broiling. To grill your sausages, simply place them onto a grill and cook them for 8–12 minutes, turning them every few minutes until they’re evenly coloured. For broiling, place them on a broiler pan in the oven and set its function to broil. Cook them for 5 minutes before turning and cooking them for another 5 minutes – your sausage will be ready when its internal temperature reaches 145°F (63°C).
Pan-Frying and Stir-Frying
To pan or stir-fry your sausages, simply cook them on the stovetop with a little oil until they’re brown on both sides. Depending on their size, this can take 10–15 minutes. Healthy oil options include coconut, olive, and avocado oils as well as butter (although it may burn at high temperatures) because they hold up well at moderate to high temperatures and are rich in micronutrients like vitamin E. You can check whether your sausages are done by cutting into one at the centre—if the meat is firm, it’s ready; but if it’s pink and runny, then it needs more time. Slicing or butterflying the sausages before cooking will reduce overall cooking time.
Deep frying involves completely immersing your food in fat during cooking. In most cases, sausages are breaded beforehand. To deep-fry your sausages, dip them in an egg wash, which is normally a combination of beaten eggs and either water or cream — then coat them in a breadcrumb mixture or batter. Pour a healthy oil, like coconut, olive, or avocado oil into a deep fryer and heat it to 375°F (190°C). Fry the sausages for 5 minutes or until cooked through.
Baking is a great way to make crispy sausages, especially in larger quantities. First, preheat the oven to 355°F (180°C) and place the sausages in a pan. Bake them for 15–20 minutes for smaller sausages or 30–40 minutes for larger ones turning them halfway through to help them brown evenly and cook thoroughly. If you find that your sausages dry out too easily in the oven, try boiling them beforehand. This can help them stay juicy on the inside after cooking
Internal Temperature of Sausages
When you’re cooking, it’s important to pay attention to the internal temperature of your sausages. When they get too hot, they can become tough and dry out. You don’t want that! So be sure to use a meat thermometer when checking the overall doneness of your sausages. Sausages should reach 155–165°F (68–74°C). The ideal internal temperature for a fully cooked sausage is about 160°F to 165°F. If you have any doubts about whether your sausage is cooked all the way through, opt for the side of caution and cook it for a little longer.