Clemson Cooperative Extension
Safe Handling of Sausages & Hot Dogs (HGIC 3513)
What this source is
- Authority
- Academic
- Territories
- US
- Primacy
- secondary
- Commercial interest
- none
- Retrieved
- 2026-08-16
- State
- Read and citable
A CHECKED SILENCE, and the reason it is worth a source record is that Clemson is the publisher most likely to have broken it. Its factsheets supply this catalogue with grilling times for steak, chops, chicken portions, drumsticks and wings, and it is one of the two publishers behind the only bone-in chicken breast window BBQHQ has. Its dedicated sausage factsheet states NO cooking duration and NO internal temperature for a sausage of any kind — the nearest it comes is that reheated hot dogs should be 'steamy hot throughout'. An unchecked absence and a checked one are different facts, and only the second can support a research gap.
What it may be cited for
Culinary practice, Technical, Safety
What we recorded from it
“even though hot dogs are fully cooked, if you choose to reheat them, make sure that they are steamy hot throughout”
Clemson Cooperative Extension's dedicated sausage and hot dog factsheet (HGIC 3513) states no cooking duration and no internal temperature for a sausage of any kind. The nearest it comes to an endpoint is that reheated hot dogs should be steamy hot throughout.
- A checked silence from the publisher most likely to have broken it. Clemson supplies this catalogue with grilling times for steak, pork chops, chicken portions, drumsticks and wings, and is one of the two publishers behind the bone-in chicken breast window. Its sausage factsheet is about handling and storage and treats cooking as somebody else's question.
- What it covers:
- An unchecked absence and a checked one are different facts, and only the second can support a research gap.