What must be done immediately after cooking pork sausage links to ensure safety?

To ensure safety after cooking pork sausage links, it is essential to serve them hot. Cooking meat, including pork sausage, to the proper internal temperature kills harmful bacteria that can cause foodborne illnesses. Once the sausage links are cooked, they should be served immediately to maintain their temperature and prevent bacterial growth.

Serving them hot ensures that any potential pathogens are still eliminated, as bacteria can grow rapidly in the temperature range of 40°F to 140°F if food is allowed to cool down and remain at room temperature. This practice is part of safe food handling guidelines and is critical for maintaining the health and safety of customers.

Letting them cool on a counter, placing them in the refrigerator, or leaving them in the fryer does not address the immediacy of serving them after cooking, which is why serving hot is the best approach for safety.