We use a couple different companies for our sausage. ( I dont know if i can mention them or not) One says cook it till it reaches 148 internal. I usually do it till it reaches 150, however my wife was giving it a go, and she took it out at 145 the meat should be ok,your just cooking out the moisture. She put it in a cold water bath till 120 then refgerated it overnight and froze it. She had distributed to friends. I was out of town. Should I worry?