When cooking sausage, it is important to ensure that it is cooked to a safe internal temperature to avoid the risk of foodborne illness. Here are the recommended cooking temperatures for sausage:

• Pork sausage: Sausage made from pork should be cooked to an internal temperature of 160°F (71°C) .

• Chicken or turkey sausage: Sausage made from chicken or turkey should be cooked to an internal temperature of 165°F (74°C) .

It is important to note that the temperature should be measured at the thickest part of the sausage, and the thermometer should not touch the bone or the pan. When using a meat thermometer, make sure to keep it in the sausage for at least 20 seconds to ensure that the meat is thoroughly cooked.

While color can help you decide if your sausage is done, it’s not a reliable indicator on its own. There is a large percentage of fat in sausage, and the fat cooks faster than the actual meat content, browning the entire link before the meat has cooked thoroughly. As a result, the sausage can look cooked even though it is not.

It is also important to factor in carry-over cooking, which is the continued cooking that occurs after the sausage is removed from the heat. To ensure that the sausage is not overcooked, it is recommended to remove it from the heat when it is about 5 degrees below the desired internal temperature and let it rest for 5 minutes before serving.

In summary, the recommended internal cooking temperature for pork sausage is 160°F (71°C), and for chicken or turkey sausage, it is 165°F (74°C). Make sure to measure the temperature at the thickest part of the sausage and factor in carry-over cooking to avoid overcooking.