Sausage should always be heated to an internal temperature of 165°F. When the natural juices of the sausage break through the casing, that’s a great indicator that the sausage is ready.
Method #1: Smoke it Create a wood fire in a BBQ pit. Maintain a cooking temperature of 200-250°F, and turn sausage several times to ensure even smoking. Heat the Fully Smoked sausage 30-45 minutes until 165°F. Smoke the Fresh (Raw) sausage for 1½ -2 hours until 165°F.
Method #2: Grill it Always grill sausage over indirect heat. Simply build your coals on one side of the grill and place the sausage on the other side of the grill. If using a gas grill, cook the sausage on the opposite end from the heat. Grill at 300-350°F turning the sausage once during cooking time. Fully Smoked sausage should be grilled for 15-20 minutes until 165°F. Fresh (Raw) sausage should be grilled for 40-50 minutes until 165°F. The heat can be reduced as desired, but in this case the cooking time will need to be increased.
Method #3: Sauté it Heat sausage links with 1-2 tablespoons of oil in a skillet over medium heat. Turn several times to ensure even cooking. The sausage is ready when the internal temperature reaches 165°F. They will be plump with a taught casing and clear juices.