Fresh sausage doneness test

[rrowe563]

What’s a good test for fresh sausage without probing or knowing internal temp

[Norm]

None, the only safe way is to know the internal temperature.

[jermoQ]

Unless you have experience, cut it open to check it or go by overcooked, means done?

[sudsandswine]

Its not scientific, but I have found when they start to spit juices a bit theyre good to go.

[ynotfehc]

Over-cook to the point the juices have escaped and the sausage is dried up and tastes like jerky. Otherwise sacrifice one and stick a probe in it.

[HankB]

I do bratwurst (Usinger by choice) along side bigger things I smoke. I poke a Thermapen in the end to get a good reading of the center. When they're overcooked (IT of 195° and up) they don't shrivel up until I take them off and they cool.

I can't tell by looking at them.

[Free Mr. Tony]

Just like any meat, the firmness gives a good indication of doneness. It should feel firm with a slight give. If its super firm with no give then it's probably over done.

[SMOKE FREAK]

its not scientific, but i have found when they start to spit juices a bit theyre good to go.




yes!

[thirdeye]

https://i.imgur.com/OybibS0.jpg

Sausage will sweat, then plump up, and maybe spit a little from an end... so those are good visual indicators it's close to done. If you see juices bubbling through the casing or the casing splits.... you are cooking too hot.

But temping is the best way to catch sausage before they are overdone. I have the fine needle probe for my Mini TC, so I can sneak in the end of a sausage without much damage. I can also temp a hamburger from the side or temp a shrimp when making scampi.

https://i.imgur.com/AJ4mNi9.jpg

[Dustin Dorsey]

I just put a probe in one in the end of the sausage. I find if you bring them up gently enough, even 225 to 275 you'll be fine and won't have that sausage dry out too much. Sausage can be pretty forgiving though. You can overcook it and as long as there is enough fat in there it'll still be good.