The texture of the sausage should not be too dry or too wet. Fresh link sausage, not cooked during processing, has a pink-to-rosy color. This is a raw meat product and must be fully cooked before eating. This type of sausage is fully cooked when the color has turned gray throughout.
Fresh Sausage Add water to cover sausage and par-boil until sausage is grey throughout about 10 to 15 minutes. The sausage then can be fried until nicely browned. This combined with cooking temp is why it appears a light pink not red. Also if the inner meat is subject to high amount of oxygen it will get more pink.
It will not get you ill to eat like this. Solid pork roast and cuts can be cooked till and thats ok. For ground pork for safety sake cook higher the reason being, you dont know what else is in there. Why because we use turkey breast only and this is great outlet for legs and side meat. Having worked on an Iowa farm owned by my cousins and uncle, and having other relatives who spent their whole adult life raising hogs, I can tell you that the only reason trichonosis is no longer the threat it used to be is that hogs are allowed to root on cement, not in mud holes like the old days.
It is the fecal material and the mud where the trichonosis used to eminate. Allow the hog to root only on cement, and you pretty much eliminate the source of trichonosis in hogs.
I have a friend that actually makes pork jerky from raw pork. Despite what I think I know about it, I still refuse to eat raw pork! Thank you everyone for your responses. My main concern with a pinkish interior to the sausage is that within a year or so I plan on opening an eatery, and I definitely want grilled sausage and pepper as a menu item. My fear is giving a customer a sausage with a pink inside. From this discussion, trichinosis it seems is no longer an actual worry these days, but on a retail level when people come in with their children or whomever, my bet is that if they were served sausage and the interior was pink that they may never come back regardless of the rarity of trichinosis.
It just doesn't look good. The sausage I cook to date is always cooked well done. I don't measure temperature, but their is no doubt in my mind that the center is cooked.
Like I said in my above post This is not " hot sausage" I'm talking about either. I understand this. I will try simmering the sausage first and then take it to the grill for final cooking. Thank you again everybody for your input. I guess I'll have a lot of questions for you folks in the future. These scraps were sold to the hog farmers in the nearby Smithfield area, to wind up as Smithfield hams - after the hogs were finished on leftover peanuts in the neighboring fields.
I was under the impression that this consumption of food scraps might have something to do with the existence of trichanosis. I'm pretty sure this practice no longer exists. Be glad to hear more informed opinion. Me too. I was told that it was a "feed" problem, not a "pen" problem.
I guess they both make sense, I was just under the impression it was a "Creutzfeldt-Jakob" type deal where infected hogs were being fed infected hogs. Rolling around in infected poo seems reasonable though Anyone care to elaborate? And, carlo1, it may be beneficial for you to try cooking one or two sausages until they reach just degrees F, as opposed to guessing or overcooking.
Try it. This is a completely raw sausage dish I had in Italy a few weeks ago I'm still alive! That's awesome RPM. I have some friends from southern Japan that eat chicken sashimi and they seem to be ok. You must log in or register to reply here. Popular Threads.
What did you have for dinner? Breakfast, Lunch, Dinner, Supper -- what are you cooking? Guess The Dish What are you listening to these days? Latest posts. Peasant chefs knife - update Latest: phatch 20 minutes ago. Cooking Knife Reviews.
Help with job title and description for startup? Latest: danib Today at PM. Professional Chefs. Stainless Steel Issue!!!!! Latest: brianshaw Today at PM. Help selecting meat for beef and noodles Latest: butzy Today at PM. Latest: kimmit Today at PM. With 20 minutes left in the cooking time, add Italian sausage meatballs and cook until a test meatball is no longer pink and has clear juices.
Steffani Cameron is a versatile writer and photographer who has just finished four years of travelling the world and working remotely in 25 countries. She writes about food, travel, marketing and home decor.
Steffani has bylines in Washington Post, Culture, Yahoo! These days, she's excited to have her own home with kitchen gadgets so she can tinker with recipes learned abroad and write a cookbook. Pork Sausage Temperature Italian sausages are sometimes made with turkey or chicken, in which case their cook temperature should be degrees versus the degrees to look for with pork, beef and lamb.
Sure-Fire Cooking Methods When grilling sausage, it can be a hit-or-miss scenario because the grill can cook the outside faster than the inside.
0コメント