At what temperature do you scald sausages?
WurstQuick answer
Sausages are poached at a water temperature of 75-80°C until a core temperature of 72°C is reached. Cooked sausages like frankfurters or bologna take 10-30 minutes depending on thickness. Never boil vigorously — the casing will burst and the sausage loses juice and flavor.
Why does temperature matter so much?
When poaching sausages, the goal is to gently cook the protein in the meat mixture while safely eliminating pathogens. The magic threshold is 72°C core temperature — at that point the sausage is microbiologically safe and the texture is spot on.
If you cook too hot (full rolling boil at 100°C), the air inside the sausage expands too quickly, pressure builds up, and the casing bursts. You lose all the meat juices into the water and end up with a dry, shriveled disappointment. Too low (under 70°C) means you wait forever and the sausage still isn't safely cooked through. The sweet spot is 75-80°C water temperature.
How to do it right
- Preheat water to 75-80°C — use a thermometer to check. No bubbling, just gentle steaming.
- Add sausages to the hot water — never start in cold water, or the sausage cooks unevenly and the casing suffers.
- Follow cooking times based on diameter:
- Thin sausages (frankfurters, Ø ~20-25 mm): 8-12 minutes
- Medium sausages (Ø ~40-50 mm): 20-25 minutes
- Thick cooked sausage (Ø ~60-80 mm): 30-45 minutes
- Check the core temperature — aim for 72°C in the center. A digital probe thermometer is your best friend here.
- Briefly shock or serve immediately — if eating later, quickly dip in cold water to stop the cooking process.
💡 Pro Tip
For even juicier sausages, add a splash of vinegar (about 10 ml per 1 liter of water) or some salt to the poaching water. The slightly acidic pH stabilizes natural casings, prevents cracking, and gives the skin a better snap. Many butchers swear by it — and now you're in on the secret.
Bottom Line
75-80°C water temperature, 72°C core temperature — that's the formula for perfectly poached sausages with no burst casings.
Theory understood? Time for practice.
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