I just slip the point of my thermometer insta read into the end of a sausage and read the temp!
TexLaw Team Orange PK100 Sous Vide Power User
Don’t worry about puncturing the casing if you want to be absolutely sure. Once you get to the point where they may be done, the casing does little for you.
Or, you can do something like what I did. I used a “sacrificial” sausage that had a probe inserted in it, and I assumed the others would be close enough. The sacrificial one got eaten that day and never got packaged.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
Boone1 Yeah, puncturing the casing isn’t that big of a deal. You can stick it in the end which may or may not be open depending on the type of casing but in general, it won’t matter