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.
While it is typical to boil sausage in water, if you add cider or beer, the sausage takes on the flavor. After 20 minutes in the boil, move the sausage to a hot grill for about 10 minutes. Check the inside of the sausage with a meat thermometer before taking it off. For poultry sausage, the minimum internal temperature should be 165 F or higher. For other sausage types, the minimum is 160 F.