A critical essay about Eric Lenneberg's Critical Period Hypothesis, which demonstrates that his idea of when this period starts or ends changed continiously, with an own study (whether it is possible to learn a foreign language without an accent after puberty) on Russian emigrants to Germany.
1 Stuff prepared sausage into 3-inch diameter fibrous casings. 2  Smoke at 140 degrees F for 1 hour, then at 180 degrees F until internal temperature reaches 160 degrees F (insert a meat thermometer in the thickest part of the sausage). 3  Remove from smokehouse and spray with hot water for 15 to 30 seconds.
If product is being cooked in water, the water temperature should be in the range of 160-180Â°F. If being heated in a smokehouse or grill, an air temperature of 160 to 200Â°F is desirable. When cooked by dry heat, pans of water can be placed near the product to provide some humidity to reduce drying of the sausage.ost cooked sausages are heated to a final internal temperature of around 160Â°F. There are some alternative holding time and internal product temperature combinations which will also insure an adequate kill of disease-causing (pathogenic) bacteria.