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Smoked vienna sausage1/2/2024 ![]() ![]() Pork, lamb, and venison are particularly high on the risk list, so take care with sausages made with these meats or avoid them altogether. Even precooked meats, like hot dogs, can harbor bacteria like Listeria and shouldn’t be eaten without heating adequately.Īnother concern with meat is with a parasite called Toxoplasma gondii that can cause an infection called toxoplasmosis.Ībout 50 percent of toxoplasmosis infections in the United States are caused by eating foods like undercooked meats. With all types of sausage, the worry is eating undercooked or otherwise contaminated meat that can lead to foodborne illnesses. While the use of salt, lactic acid, and other ingredients does often kill off bacteria, high-risk people (including pregnant people and children) are best off sticking to heat-treated meats. coli, which is a bacteria that can cause foodborne illness. The USDA notes that cured meats may harbor E. For example, you may be OK to eat pepperoni atop a pizza that has been baking at high heat in your oven. ![]() That is, of course, unless you cook them fully before eating. You may want to pass on cured sausages (also called cold cured meats), like salami, pepperoni, certain chorizos, and prosciutto. Related: Safely handling meat, poultry, and fish This means that your favorite fresh sausages (breakfast links, pork sausage, Italian sausage, some bratwurst and bockwurst, etc.) and cooked/smoked sausages (hot dogs, braunschweiger, cotto salami, Polish sausage, kielbasa, etc.) are likely safe provided you’ve followed these food safety guidelines. For varieties made with turkey or chicken, aim for a bit warmer - 165☏ (73.8☌).For sausage made with lamb, pork, beef, or veal, aim for an internal temperature of 160☏ (71.1☌).You’ll need to pay attention to temperature, too, says the U.S. Examples include Spanish chorizo, coppa, and Genoa salami.Īny type of sausage that is freshly cooked is safe to eat, provided that you eat it while it’s still hot and not after it’s been sitting out a while. It’s made with fresh meat that’s salted and then left to air-dry for weeks or months. Cured sausage is what you might often see on a charcuterie board.Smoked sausage is another type of cooked sausage that’s smoked in either a smoker or smokehouse over a slow-burning fire.Examples include hot dogs, bologna, frankfurters, mortadella, and some German-style “wursts” (but you should always double-check with your butcher). Pre-cooked sausage, as the name implies, is made from pureed meat that’s precooked either before or after stuffing into casings.Examples include Italian sausage, Mexican chorizo, bratwurst, breakfast links, and sausage patties. Fresh sausage is made from uncooked meat that’s either chopped, ground, or pureed.The meat mixture is then stuffed into a convenient casing (often made from animal intestines) or sometimes pressed into patty form. All are made with ground meat that’s mixed with various seasonings, fat, salt, and possibly preservatives or fillers. Before you sink your teeth into that tasty bratwurst, it’s important to know that there are four main types of sausage. ![]()
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