The safe internal temperature for cooked sausage is 160°F (71°C).
This temperature ensures that any harmful bacteria present in the sausage are killed, making it safe to eat. It is crucial to use a food thermometer to verify that the sausage has reached this minimum internal temperature.
Here's a summary of safe minimum internal temperatures for ground meat and sausage, according to FoodSafety.gov:
| Food Type | Internal Temperature (°F/°C) |
|---|---|
| Ground Meat and Sausage | 160°F (71°C) |
It is important to note that this temperature applies to ground meat sausages, which include most common types of sausage. For other types of pork, such as steaks, roasts, and chops, the safe minimum internal temperature is 145°F (63°C) with a 3-minute rest time.
Always use a food thermometer to ensure the sausage reaches the correct temperature. Insert the thermometer into the thickest part of the sausage, avoiding bone.
