SC - sausage questions

[Stefan li Rous]

Back on Dec. 17, Ras gave us his venison sausage recipe. After making the
links he said:
> 
> In a large pan heat 2 or 3 inches of water to about 175 deg.  Immerse sausages
> in water. and cook until internal temperatures reach 150 deg F. Drain. Cut
> links apart. Cool. Package and store in the refrigerator or freeze until
> ready to use.

My question is, how do you get the internal temperature of the sausage links?

If you pierce the sausage casings with a meat thermometer don't the insides
start leaking out of the sausages, especially if the temperature is not there
yet and you have to heat them some more? Will the casing be more susceptible
to tearing after it has been pierced?

And a similar question, if you cut the links apart, what keeps the sausage
insides from spilling out the now open ends?

Thanks.
   Stefan
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
          http://www.pbm.com/~lindahl/rialto/rialto.html ****
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