Internal temp for pork sausage: How to tell when its cooked right? Follow these easy steps.

Okay, so, I’ve been getting into cooking lately, and one thing I really wanted to nail down was making some killer pork sausage. But, man, getting that internal temperature right without drying it out is a real pain in the neck.

First off, I grabbed my sausages and tossed them onto the grill. I figured a nice medium-low heat would do the trick. The goal here was to cook them slowly. This is where I messed up a few times before – cranking up the heat just made the outside burn before the inside was cooked. Patience is key, I learned.

Here’s a breakdown of what I did:

• Prepped the grill: Got it heated up to a medium-low setting.
• Placed the sausages: Spread them out evenly, not touching each other.
• Started cooking: I let them sizzle away, turning them every now and then to get that even browning.

Now, the tricky part – knowing when they’re done. I used to just cut into them, which is a no-go because you lose all those precious juices. So, I invested in a meat thermometer, one of those digital ones. Best decision ever. You just stick the probe into the thickest part of the sausage, and it tells you the temperature.

My process for checking the temperature:

• Inserted the thermometer: I stuck it in horizontally, making sure it was right in the center.
• Looked for that magic number: The goal is 160F (71C). That’s the sweet spot where the sausage is cooked through, but still juicy.
• Pulled them off the heat: Once they hit 160F, I took them off the grill immediately. You don’t want them overcooking.

I gotta say, using that thermometer made all the difference. The sausages came out perfect – cooked through, juicy, and not a hint of dryness. I did try boiling them once before grilling, but it just didn’t give me the same result. This method, with the slow grilling and the thermometer, that’s the way to go.

So, yeah, that’s my little sausage-making journey. It’s all about low and slow heat, and keeping an eye on that internal temperature. Trust me, get a meat thermometer. It’s a game-changer. Happy grilling, folks!