Is It Safe to Eat Slightly Undercooked Sausage?

Sausages are a beloved food for many across the globe. Whether it’s a juicy bratwurst at a barbecue, spicy chorizo in a pasta dish, or a hearty English breakfast featuring bangers and mash, there’s no denying the appeal of these seasoned, cylindrical meats. However, when it comes to safely consuming sausages, thorough cooking is a must. So is it ever safe to eat sausage that’s slightly undercooked? Let’s take a closer look.

Defining “Slightly Undercooked”

First, what exactly constitutes “slightly undercooked” when it comes to sausages? This typically means that the interior of the sausage still has a pinkish hue and is softer in texture than a thoroughly cooked sausage, which would be brown throughout. The sausage may appear nicely browned on the outside, but the inside can still contain traces of pinkish meat.

From a food safety standpoint any detection of pinkness in sausage meat means it has likely not yet reached a high enough internal temperature throughout to destroy potential harmful bacteria.

The Dangers of Undercooked Pork and Poultry

Two of the most common meats used in sausage are pork and poultry. Consuming undercooked pork or poultry can expose you to bacteria that cause foodborne illness such as

• Salmonella – This bacteria is frequently found in raw or undercooked poultry and pork. It can cause diarrhea, abdominal cramps, fever and vomiting.

• E. coli – Ground meats like sausage can harbor this bacteria. Symptoms include severe stomach cramps, diarrhea and vomiting.

• Listeria – Ready-to-eat meats like pre-cooked sausage can still harbor listeria if storage temperatures are not cold enough. Can cause fever, muscle aches, nausea and diarrhea.

• Staphylococcus aureus – This bacteria produces a toxin that can cause severe nausea, vomiting and abdominal cramping.

For people with compromised immune systems, the elderly and pregnant women, the effects of these foodborne pathogens can be even more severe or life-threatening.

Proper Cooking Temperatures for Sausage

To destroy any potential harmful bacteria, sausages must reach the following safe internal temperatures when cooking:

• Fresh pork sausage – Cook to an internal temperature of 160°F (71°C).

• Fresh beef, veal or lamb sausage – Cook to an internal temperature of 160°F (71°C).

• Fresh poultry sausage – Cook to an internal temperature of 165°F (74°C).

• Pre-cooked smoked sausage – Heat to an internal temperature of 165°F (74°C).

Using a food thermometer is the only reliable way to ensure sausage reaches a safe internal temperature. Never rely on visual cues alone.

Can You Get Sick from Slightly Undercooked Sausage?

It’s certainly possible to get sick from eating sausage that is slightly undercooked. Again, any pinkness or underdone spots in sausages mean potential exposure to bacteria.

However, the risk can depend on factors like:

• How undercooked – The more thoroughly undercooked it is, the higher the risk. Just slightly undercooked may pose less risk than very rare sausage.

• Your health – Those with compromised immunity are at greater risk of illness.

• Where the sausage came from – Was it commercially made or homemade? Commercially made sausage that’s been federally inspected carries less risk.

• Proper storage/handling – Were raw sausages stored at proper refrigeration temps of 40°F or below? Proper handling and prep in the kitchen also reduce risk of contamination.

So while illness is possible from slightly underdone sausage, the chances may be lower compared to thoroughly raw or severely undercooked sausage. But it’s still safer to eliminate the risk and cook sausage thoroughly to recommended temperatures.

Tips for Properly Cooked Sausage Each Time

Follow these tips for safely cooked sausage with no underdone bites:

• Don’t pierce sausages with a fork while cooking, as this causes juices and fats to escape. This can lead to underdone centers.

• Turn sausages frequently while cooking to promote even browning. Avoid charring.

• Cook at a moderate temperature – too high of heat can cause bursting and uneven cooking.

• Use a meat thermometer to verify the internal temperature of sausages. Check temperature in a few spots to confirm doneness.

• Don’t eat sausage that looks undercooked. The “when in doubt, throw it out” motto applies here.

• Let sausage rest briefly after cooking – carryover cooking will finish it off.

What If You Accidentally Eat Undercooked Sausage?

Should you find yourself having consumed sausage that turned out to be undercooked, monitor yourself closely for any symptoms of food poisoning, like nausea, diarrhea, fever or abdominal cramps. Make sure to stay hydrated with water and electrolyte drinks. Seek medical care if symptoms are severe.

Going forward, make sure you are using a food thermometer and following proper sausage cooking guidelines to avoid repeating the experience. But in general, if you accidentally eat sausage that is slightly underdone on rare occasion, your risk of illness is lower than with fully raw sausage.

The Takeaway on Slightly Undercooked Sausage

When it comes to enjoying tasty sausages safely, it’s always best to eliminate any risks and cook them until browned throughout and an internal temperature of 160-165°F is reached. The small reward of eating slightly pink sausage does not outweigh the dangers of potential foodborne illness. For your health and safety, always ensure sausage is fully cooked before serving and eating. With careful cooking, you can feel confident that your sausages are both delicious and safe.