Actually heat treated sausages need only reach 144 degrees, for trichnae (According to FSIS Reg 318.10(b)). If fully Cooked they must reach 160 degrees (According to Appendix A for Compliance). Also ensure proper chill down of 130 to 80 in 90 mins or less, then 80 to 40 within 5 hours, or 120 to 55 in 6 hours then 40 before packaging. This is also after reaching your desired temp. (According to Appendix B for Compliance). Everyone please check the FSIS website or consult a FSIS tech before cooking or heating to ensure your own safety. Also please handle fully cooked sausages with extreme care after lethality(160), to ensure that there is not contamination of Listeria Monocytogenes. Also proper chill down to avoiding Spore forming bacteria. (C. perfringens.
As a USDA plant manager I can ensure you alot goes in to preparing your foods. Use common sense or you lack this please do not smoke any meats.
Also fully cook your hamburgers to 160 degrees to avoid E. Coli 0157:H7. This is a very easliy killed bacteria, DO NOT EAT A MEDIUM HAMBURGER.
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How Long To Smoke Sausages by: SmokerBill
When smoking sausages it's not so much a matter of how long to smoke them, as it is to what temperature to smoke them. Uncooked sausages need to be heated until the internal temperature reaches 160 degrees Fahrenheit according to the USDA. The meat will be safely cooked if it reaches 155 degrees, and remains there for at least 15 seconds, but by following the USDA recommendation, there would be no doubt about safety.
If the sausage is heated much beyond that point, the fat in the meat will melt, and moisture will evaporate out, making the sausages less juicy.
