Sausages are a wonderfully diverse branch of meat products that offer flavor profiles for every palate. They can, however, be notoriously tricky to cook. The thing about sausage links is that, when youre cooking them whole, they may look finished on the outside, but are actually drastically undercooked on the inside. Fortunately, there are a few ways to figure out whether or not a sausage is undercooked with the most fool-proof method being the use of a meat thermometer.
A meat thermometer is your friend in all instances, whether youre cooking steak, whole chicken, duck, or sausage. It gives you an accurate reading of the internal temperature of the meat, thereby informing you whether or not it has reached the point where it is safe to eat. With sausages, as noted by Healthline, youre aiming for an internal temp of between 155 degrees Fahrenheit and 165 degrees Fahrenheit. But be sure to check the sausage package for recommended cooking temps, as it could be higher than the general range. If youre buying freshly made sausages, ask the butcher.
While the thermometer may be the best option, not everyone is going to have one on hand. The good news is that, in the days before instant-read meat thermometers, cooks developed methods by which they could tell if a sausage was undercooked.
Presuming the sausages were made in sanitary conditions and were refrigerated before cooking then you should be fine. Mince is usually a problem with contamination and bacterial growth, but because sausages are instantly put into a lining then the lining tends to protect the mince from any contamination.
Its not the raw meat its the temp it was cooked at, if it was cooked at a high temp to kill bacteria it should be fine… Hence why some people eat steaks with it practically having a pulse.. Chicken should always be cooked before a bbq if not dont eat it.. But youd be suprised where food poisioning comes from at bbqs is actually the lovely salad and not the undercooked sausage
Will probably be fine, some meat is fine to be cooked rare if whole pieces, so beef, lamb, but generally anything thats minced, like burgers, meatballs etc arent OK. Chicken and poultry never ok. Campylobacter gets its way inside the meat pieces then wont be killed if not cooked properly. Something like 25% of chicken carry it Sausages are usually quite processed and have added salt and nitrates etc, so chances are itll be fine.
It was a sausage at a BBQ, I think it was under cooked. What’s the chances I’ll be ok?
There is a fair chance you will be OK, it is depends how undercooked, what bacteria were present anyway and what your system is like. Good luck!
Thanks, I’m hoping it was fresh. It was from a butchers (the butcher was at the BBQ and brought the meat) so I think it will be.
Sausages are a wonderfully diverse branch of meat products that offer flavor profiles for every palate. They can, however, be notoriously tricky to cook. The thing about sausage links is that, when youre cooking them whole, they may look finished on the outside, but are actually drastically undercooked on the inside. Fortunately, there are a few ways to figure out whether or not a sausage is undercooked with the most fool-proof method being the use of a meat thermometer.
Long before meat thermometers ensured safe food temperatures for all, sight and touch were the winners of the day when it came to testing whether sausages were undercooked. Now, there are a few ways to go about this. If youre not a stickler for structural integrity, consider taking a knife to the link. Slicing a sausage at its middle to check and see if the center is still raw is a surefire way to see if its done. However, it ruins the overall shape. If you want to keep the sausage intact, theres another way to check for doneness.
While the thermometer may be the best option, not everyone is going to have one on hand. The good news is that, in the days before instant-read meat thermometers, cooks developed methods by which they could tell if a sausage was undercooked.
Much like with testing a chicken, you need to take a look at the juices that are exuding out of the sausage. A good rule of thumb is this: if the sausages are soft and squishy, and the juices are pink, theyre not done. If theyre firm and have clear running juices, they are likely finished and can come off of the stove. You can check the firmness of the sausage either by poking it with a fork or prodding it with your fingers.
A meat thermometer is your friend in all instances, whether youre cooking steak, whole chicken, duck, or sausage. It gives you an accurate reading of the internal temperature of the meat, thereby informing you whether or not it has reached the point where it is safe to eat. With sausages, as noted by Healthline, youre aiming for an internal temp of between 155 degrees Fahrenheit and 165 degrees Fahrenheit. But be sure to check the sausage package for recommended cooking temps, as it could be higher than the general range. If youre buying freshly made sausages, ask the butcher.
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FAQ
What happens if I eat slightly undercooked sausage?
Is it OK if my sausage is a little pink?
Is it okay if sausage is a little raw?
How do you know if sausage is underdone?
Can you eat undercooked sausage?
To avoid accidental eating of undercooked sausage, always use a meat thermometer to check the internal temperature of the sausage before serving or eating. Cook the sausage until it reaches 160°F (71°C) for red meat sausages or 165°F (74°C) for poultry sausages.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
What happens if a sausage is undercooked?
Ground meat used in making sausages can harbor a higher number of bacteria than regular meat, which makes it more susceptible to contamination. 4 If a sausage is undercooked, it can contain a sufficient quantity of disease-causing bacteria to make you sick.
What is undercooked sausage?
Undercooked sausage is sausage that has not reached the safe minimum internal temperature of 160°F (71°C) for red meat sausages or 165°F (74°C) for poultry sausages. Undercooked sausage can pose health risks, particularly if it contains harmful bacteria such as Trichinosis, Salmonella, E. coli, or Listeria.