Cooking sausages is one of our favorite pastimes. However, it’s always been up for debate how the cook can tell if sausages are cooked through or not. The confusion ends today as we delve into the answers to the question “how to tell if the sausage is cooked?”
How to Tell If Sausage Is Done?
The scenario is the same wherever you are in the world. People love sausages, but they tend to overcook the food because they don’t like to eat raw sausages. As a result, the sausages become too dry, which affects the sausages’ flavors, too.
Like other meat products, sausages taste the best when the textures are just right, and the filling remains juicy and flavorful. However, if you habitually overcook your sausages, you are going to get the opposite results.
The simplest way to ensure that your sausages are cooked just right is by sticking a meat thermometer into them. The best internal temperature for sausages is at least 160°F (71.1°C). In case the sausage is made purely of chicken, or there is any avian meat in there at all, wait until the internal temperature hits 165°F (73.88°C).
Poultry and avian meats are more likely to harbor microbes that cause foodborne illnesses, so you must add five degrees before making sausages out. Beef and pork sausages, on the other hand, are safe to eat at 160°F (71.1°C).
If you do not have a meat thermometer at home, you have no choice: you need to slice the sausage until you see the center. Cooked sausage will be clear and firm at the center once cooked. If there is any hint of pinkness, and if the juices are too runny, then the sausage is still raw.