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You really need to get to an IT of 152°-156° for ground meat sausage that has cure in it. For fresh sausage that has no cure you need to take the sausages to an IT of 165°
Yes it will take a long time to get to the finish IT when your pit temp is only 20° above the internal temp that you are trying to reach. I always plan on summer sausage taking 16-20+ hours when I make it.