Checking internal temperatures?

rdstoll · Post by **rdstoll** » Mon Feb 16, 2015 03:51

hi - I'm gonna make some hot smoked polish sausages tomorrow and the Marianski book says to hot smoke for around 90min until about 155* internal temperature. I'm not sure sticking my Thermapen in the sausage is a good idea or not so just wondering if anyone has a trick for checking the temp or knowing when the sausage is done?

Post by **Butterbean** » Mon Feb 16, 2015 05:22

I insert my probe into a sausage at the beginning of the smoke and leave it there the whole time.

lrdeer · Post by **lrdeer** » Mon Feb 16, 2015 05:40

Spot on Butterbean, no other way of doing it.

rdstoll · Post by **rdstoll** » Mon Feb 16, 2015 15:36

Okay great - for some reason I thought breaking the casing on a sausage was a no-no as the juices would run out or something. I will just probe like I do other meats!

Post by **Butterbean** » Mon Feb 16, 2015 19:30

Its worth noting if you are making an emulsified sausage and are poaching its best not to insert the probe till the emulsion has had time to set some.