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Weisswurst but made with pork, from 5 or 6 days ago. I run the SV heater at 160 or 165. 150 if a lot of fat. That is to reduce chances for fat melting, or "fat out". You only need to achieve a time/temperature combination that will give pathogen lethality. 175 to 180 works and is a fast cook, but sometimes you might want to do a lower temp. For instance on higher fat sausages, or brats with a loose bind that may not hold fat well, or things with lower melting point fat like chicken fat in a chicken sausage, or high moisture sausages like a green curry brat I made last week with 20% coconut cream as the liquid.
If you want to know most everything there is for cooking sausage with sous vide or in water...
The research guys at the gov have already figured out exactly how long at various temps will kill germs or pasteurize, and put it all in a great booklet that all sausage makers should download, called
"FSIS Cooking Guideline for
Meat and Poultry Products
(Revised Appendix A)
December, 2021"
Food Safety Inspection Service is FSIS. It tells you how to cook, moisture during cooks, etc. Not mandatory for non commercial makers, but it is it's wise for a home producer to at least know what the required safety standard is for commercial, before they decide to deciate from it. And it can really improve your game in many areas.
Here is the chart for cooking meat, there is another chart for chicken, and details about required moisture etc in the pamphlet. But cooking in water, or inside a sealed bag in water, all these temps apply.
Hope that is helpful to get you started on SV!
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