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Sausage cooking temperature
Cook sausage until the centre reaches at least 160 °F (71 °C), the USDA minimum for ground pork and beef. Poultry sausage needs 165 °F (74 °C). In Ireland the usual target is 75 °C, and UK guidance is 70 °C held for 2 minutes. Measure with a probe thermometer in the thickest link.
By country
| Where | Centre temperature |
|---|---|
| USA (USDA) | 160 °F (71 °C) for ground pork and beef; 165 °F (74 °C) for poultry |
| Ireland | 75 °C (167 °F), the usual Irish target |
| UK | 70 °C for 2 minutes, or 75 °C for 30 seconds |
Smoking sausage without drying it out
- Rest cured links in the fridge overnight so the casings dry and take smoke.
- Start low, around 160–180 °F (70–80 °C), for the smoke, then raise the heat gradually.
- Keep the smoker below about 225 °F (107 °C) so the fat doesn't render out before the centre is done.
- Pull at your cooking temperature and drop the links into iced water to stop the cooking.
Why not lower?
Professional time-and-temperature tables allow lower temperatures held for longer, but they depend on holding the meat there for an exact time. At home, use the figures above.
Colour isn't a guide. Cured sausage stays pink when it's fully cooked, so always use a thermometer.
FAQ
What internal temperature should sausage be cooked to?
At least 160 °F (71 °C) at the centre for pork and beef sausage, 165 °F (74 °C) for poultry. In Ireland the usual target is 75 °C.
Why is my cooked sausage still pink?
Curing salt keeps sausage pink even when it is fully cooked. Use a thermometer, not the colour.
Related guides
How much curing salt (Cure #1) per pound or kgThe best fat ratio for sausageHow much salt in sausageHow much sausage casing you needSausage binders: how much to use
Recipes
Updated: 2026-10-18