Fat-out in today's summer sausage

[gregder]

AS long as the internal reaches 140*F for 12 minutes everywhere in every link, then yes, it is safe. What I do is start the countdown for an hour once the INT reaches 136*F. When I pull the links, the INT could be 140 or as high as 148*F....but either way, they are safe to eat and finished cooking.

Thank you very much. That is the answer I was looking for!