Checking Sausage Temp

sqwib

Smoking Guru

Original poster

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Sep 5, 2008

• #1

When making sausage how do you check the internal temp of the sausage without piercing the casing?
Do you check it through the tied end?

can you tell I'm new at this sausage thing

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Sep 5, 2008

• #2

And posting I gather LOL! Seriously... no way I know. Assuming ALL links to be fairly equal tho...as well as grill temps...you only need to violate one... ;{)

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Sep 5, 2008

• #3

what rich said............the sausage will seal itself..........when you stuff sausage, you get air pockets, and you ***** these with a pin.......and they will seal, so will the hole the temp probe makes..........

 

supervman

Smoking Fanatic

May 25, 2008

926

11

Minnesota

• Sep 5, 2008

• #4

Doesn't work w brats on the grill FOR SURE!

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Sep 5, 2008

• #5

i was talking more along the line of summer sausages

 

supervman

Smoking Fanatic

May 25, 2008

926

11

Minnesota

• Sep 5, 2008

• #6

LOVE summer sausage, thuringer, jiternice, GOOD STUFF!
:)

 

pantherfan83

Smoking Fanatic

Jul 29, 2008

350

11

Evansville, IN

• Sep 5, 2008

• #7

I poke it right through the casing. I also don't poke the probe in until the meat has already cooked for a good while. For example, I often smoke at a lower temp, say 135 for a couple/few hours, then raise the temp to 165-180 and start monitoring for the finished temp.

 

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Sep 5, 2008

• #8

I gather up what is left after stuffing from the stuffer and stuffer tube; it makes a nice little 1/2 lb. chub or so. I put the probe into that and let it cook on the top rack - it's a bit thicker than the sausages and when that reaches temp I know the sausages have. Then I eat it!

 

scotty

Smoking Fanatic

Aug 28, 2007

630

10

Lecanto Florida

• Sep 5, 2008

• #9

I pierce both brats and italians without any problem. Natural casings. When i grill sausages, i dont think we need the internal temps