Hi everyone,
I would appreciate you input on cooking a fully cooked sausage link. I am in airline catering. The fully cooked sausage specification is to cook 2 min on each side, then chill. Would I take a surface temperature or an internal temperature for my cooking logs? If it is a surface temperature would it be 149 ºF (65 ºC)? If it is an internal the temperature would be 165 ºF (74 ºC)?
Looking forward to your ideas ... thanks