Can anyone tell me if this sausage is safe to eat?

Discussion in 'General Discussion' started by kelseyjessica, Jul 11, 2014.

  1. kelseyjessica

    kelseyjessica Newbie

    Hi, I have a question in regards to some sausages I bought from a farmers market. They are smoked German sausages. They taste great but I am concerned as to if they are fully cooked or safe to eat. I have no knowledge of sausages so I would appreciate someone's help. The sausage is squishy and soft and pink in the center. I tried searching online and just found out information on smoke rings, but it doesn't look like that's the case with these sausages. Is this normal? Thank you!

    Last edited: Jul 11, 2014
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks like raw meat to me, I would say cook it.

  3. smokerjim

    smokerjim Meat Mopper

    looks like it was somewhat smoked,but does look on the raw side,i would cook it to be sure,i'm sure you don't want to ruin your weekend.
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Was that in a refrigerated case?

  5. kelseyjessica

    kelseyjessica Newbie

    It wasn't. I bought them at a market. They just had them on the table in bags, and I was told it was already cooked. I took them home and put them in my fridge but this is what the inside looks like. 
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bring it back and see if he will eat it.

  7. kelseyjessica

    kelseyjessica Newbie

    Thanks for both of your help. I was afraid these were raw. I bought about 4 of them and they all look the same inside. I was reading a little about nitrates and how it changes the color of the meat and I was hoping that's all that it was. 
  8. smokerjim

    smokerjim Meat Mopper

    nitrates will change the color,could be wrong, but that sausage just looks raw to me.
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Smoking is not a cooking method or we could not cold smoke. Smoking originally was a preservation method like salting. Now its mostly a flavor enhancement.

    If you are worried cook it, next time remember to ask the vendor if its been cooked to safety standards. Some of my sausages have and some have not, but I make sure and tell folks when they come and ask for them. 
  10. From all of my reading, I believe it's the Nitrites in the Cure that make the meat look and maintain a nice pink color. Cure #1 is commonly used in sausages that are cold smoked and then either cooked through to a safe IT or are then frozen and thoroughly cooked before serving. Looking at the area of the sausage that isn't exposed from the casing, it looks to have been smoked and slightly dried? Which would make me hope a Cure was used to protect the meat. I could be wrong too though [​IMG]

    Either way, do as everyone else has said and cook it to be safe.

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