How do I know when my sausage is cooked through?

Classic Sausage-and-Pepper Grillenlarge
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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"How do I know when my sausage is cooked through? When I grill it, it gets really dry because I overcook it out of worry it won't be safe."

Once again, the best way to ensure that your meat—sausage, in this case—is cooked safely but not to the point where flavor and texture are compromised is to use an instant read meat thermometer. Place in lengthwise in the center of the sausage and cook to an internal temperature of 160-165 F. (If there is any poultry in the sausage, be sure to cook it to 165F; if it is beef and/or pork, 160F will suffice).

Recipe: Classic Sausage-and-Pepper Grill



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