What is the minimal internal cooking temperature for sausage?

The minimal internal cooking temperature for sausage is 155°. This temperature is important because it ensures that harmful bacteria are killed, making the food safe to eat. Sausage, which can be made from various types of meat, needs to reach this temperature to guarantee that it is cooked thoroughly enough to eliminate potential foodborne pathogens, particularly those that may be present in ground or processed meats. Cooking sausage to this temperature also helps achieve the desired texture and flavor without compromising food safety.

Reaching the correct temperature is critical to prevent illness and ensure that the sausage is flavorful and properly cooked. Cooking meat to temperatures above this standard is often recommended for certain types or recipes, but 155° is the established minimum that balances safety with quality.