USDA: cook ground pork and fresh (raw) pork sausage to 160°F (71°C). No rest time is required. Fully cooked sausages only need reheating.
- USDA safe minimum
- 160°F71°C internal temperature
- Rest time
- NoneNo rest required
- In Celsius
- 71°CSame safe minimum
- Check with
- ProbeA food thermometer, not color
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Safe temperature for ground pork
USDA: cook ground pork and fresh (raw) pork sausage to 160°F (71°C). No rest time is required. Fully cooked sausages only need reheating.
Where to put the thermometer
Insert into the center of the thickest patty or sausage link, from the end or side for thin links.
Questions people ask
Can sausage be pink inside?
It can; check the temperature instead. Fresh sausage is done at 160°F per USDA.
Why is ground pork 160°F instead of 145°F?
USDA sets 160°F for all ground meats and sausage, while 145°F with a rest applies only to whole cuts like chops and roasts.
What temp is sausage done?
USDA: cook ground pork and fresh (raw) pork sausage to 160°F (71°C). No rest time is required. Fully cooked sausages only need reheating.
What temp does sausage need to be?
USDA: cook ground pork and fresh (raw) pork sausage to 160°F (71°C). No rest time is required. Fully cooked sausages only need reheating.
What temperature sausage done?
USDA: cook ground pork and fresh (raw) pork sausage to 160°F (71°C). No rest time is required. Fully cooked sausages only need reheating.
What temperature does sausage need to be cooked to?
USDA: cook ground pork and fresh (raw) pork sausage to 160°F (71°C). No rest time is required. Fully cooked sausages only need reheating.