Quick Answer
Sausage is done cooking when it reaches an internal temperature of 160°F (71°C) or when it is firm to the touch and there is no pink color visible. When cutting into the sausage, the juices should run clear. Visual inspection and touch are key indicators of doneness.
Visual Inspection
When cooking sausage, it’s essential to monitor its color and texture. A cooked sausage will have a firmer texture and a more even color. For wild game sausages, which often contain higher fat ratios and more connective tissue than commercial sausages, visual inspection can be tricky. However, a general rule of thumb is to look for a sausage that is dark brown or tan in color, with an even distribution of fat and meat.
The Squeeze Test
Another way to determine if sausage is done cooking is the squeeze test. This involves gently squeezing the sausage with your fingers or the back of a spoon. A cooked sausage will be firmer and more resistant to pressure than an undercooked one. For wild game sausages, which can be more prone to overcooking, this test can be particularly useful.
Cooking Time Guidelines
When cooking sausage in a smoker or on a grill, it’s essential to pay attention to the cooking time. For most wild game sausages, a cooking time of 30-60 minutes at 225-250°F (110-120°C) is sufficient. However, this time can vary depending on the size and type of sausage, as well as the desired level of doneness. To ensure that your sausage is cooked to a safe internal temperature, it’s always best to err on the side of caution and check the internal temperature with a thermometer.
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