Yes! But it’s science. The UK Food Standards Agency (yes, it’s a real thing) says 75°C kills the bad bugs. Think of it as the sausage’s personal bouncer. No Salmonella, no E. coli, just a party in your mouth.
But wait—what if you like your sausages a little pink in the middle? Don’t. UK pork sausages need that heat. Pink can mean raw. Raw can mean regret. You don’t want regret with your mash.
Also, a sausage that hits exactly 75°C is juicy. Overcook it to 85°C, and you’ve got a leather shoe with a snap. Under 70°C? Hello, midnight tummy troubles.
Sausage Internal Temp Cooked at George Hodge blog
What about the "oven vs. pan" debate?
Oh, you’ve opened that can of worms. Here’s my take. Oven at 180°C (350°F) for 20-25 minutes is the safe bet. No flipping. No oil splatters. Just set a timer and forget about them. Perfect for lazy Sundays.
But the frying pan? That’s for the brave. Medium heat. A little oil. Constant turning. You’ll know they’re done when they look like they’ve been on holiday—golden brown and a little plump. Check that temp anyway. Trust, not guess.
Grilling? Sure, if you like that smoky char. Gas or charcoal, 15 minutes, turning every 3 minutes. But beware: grill marks don’t equal cooked inside. Lightly charred on the outside, raw in the middle is a crime against breakfast.
