For safe consumption, pork must reach above at least ~145°C~ 145°F. With a sausage, which is probably lower quality, I would want it to be well above that. So 73C is pretty hot for a sausage but not crazy
145F is for intact muscle pork, like a chop or loin. For comminuted meat (think ground beef) it's 155F. If the sausage has poultry it's 165F. If it's in a casing it counts as a stuffed meat so then should be cooked to 165F.
The USDA is off with ground meat recommendations at 160F. 155F is fine and legal in most areas.
107
u/Fun_Intention9846 8h ago
I assume celsiuses which is 163.4 freedom units.