Sausage is safe sooner than you think by: Inda Smoker
The USDA and the Pork council must protect theirselves completely. The only reason the PC says to cook pork to 150 degrees min. is becuase of Trichnae. They do not tell you that the Trichnae critter is done in at 130 degrees! Also the chances of getting that awesomely scary critter is sooo low that it is almost non-exhistant. About the only way to get it is through bear meat and wild pork not cooked past the 150 degree mark. Smoke your sausage at 135 degrees and cooke at 170 degrees until inner temp reaches 145 degrees! Immediately submerge in an ice bath until inner temp is below 100 degrees, wipe down and enjoy the best sausage you can possibly have.
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Done Temperature For Sausage by: SmokerBill
The most safe and sure way to know when smoking sausage is done is to go by its internal temperature. Not only is sausage unsafe to eat if it hasn't reached the recommended temperature range of 155-160 degrees Fahrenheit, if it goes over that it begins to lose juices, becoming dry and tough. The fat in the sausage binds the meat together and has lots of flavor. When it melts away, what your left with is crumbley and lacks taste.
The United Stated Department of Agriculture (USDA) recommends 160 degrees, while the National Pork Producers council recommends the lower temperature of 155.
