We studied the inactivation of Listeria monocytogenes during the thermal processing of liver sausage. Liver sausage emulsion was prepared and inoculated with L. monocytogenes Scott A to yield an initial population of c. 109 g-1. The inoculated emulsion was stuffed into large diameter, moisture-proof fibrous casings and cooked in a smokehouse. Individual sausages were removed as the product reached various predetermined internal temperatures, and duplicate core samples were analyzed for viable L. monocytogenes by surface plating onto tryptose agar. The viable count remained unchanged in product heated to 140°F. In product heated to 145°F, the number of viable L. monocytogenes decreased and at 155°F, no viable L. monocytogenes were detected. Thus, liver sausage and other large diameter non-fermented sausage product heated to 155°F should be free of viable L. monocytogenes.