dumb question about smoked sausage

[txdukklr]

I wont' tell you what side i'm on

other day someone grabs a link of smoked sausage, cuts it and starts passing it out. A debate ensues about the need to cook that sausage further.

What say the green screen . . . . . can you eat sausage thats been smoked only?

[jathomas437]

In my opinion, it needs further cooking.

[Muzzy100]

Well if it has pork in it then Trichinosis can be a concern if not cooked properly. When I make dry sausage I completely dry it out and then put it in the oven for a certain time. When just making regular sausage it is smoked and then frozen to be cooked (with heat) at a later date.

[gspbrad]

I always ask my deer processor which sausage needs cooked (usually the breakfast sausage) and which can be thawed and eaten without cooking (summer sausage with jalapeno and cheese).

[EdO]

I wont' tell you what side i'm on

other day someone grabs a link of smoked sausage, cuts it and starts passing it out. A debate ensues about the need to cook that sausage further.

What say the green screen . . . . . can you eat sausage thats been smoked only?

All depends on how it was smoked. What temp it was brought to, for how long etc. Might have been safe, and might not have.

[outlaw2012]

what edo said^^^^^^

[HoustonHunter94]

Like smoked sausage you get at the store (Eckrich, ect) I slice and eat cold all the time. Never had any issues.

[stickerpatch59]

you can eat anyting that you want, i like raw hamburger with salt, now; is it healthy? probably not. as far as the sausage i would cook it a bit. jmo

[Slick8]

No matter the method or amount of cooking time sasuage is considered fully cooked when the internal temp reaches 155. I generally cold smoke my sasuage and then grill or boil on the stove top.

When you buy "fully" cooked sasuage it's usually been heated in a "Safe" internal temp in the smokehouse.

[The Insurance Guy]

what edo said^^^^^^

Yep

[GR5]

I cold smoke mine for about 4 1/2 hours and then kick temp up to 165/170 for 1 hour. It needs no more cooking, its ready to eat with just warming up

[NAVY CHIEF]

cook it on the pit until it is almost dry then place a piece of white butter crust bread around it and apply mustard, then you are good........lol, oh sip bud light to taste. also this must be done only at the deer lease accompanied by other liars and storytellers.

[CEO]

cook it on the pit until it is almost dry then place a piece of white butter crust bread around it and apply mustard, then you are good........lol, oh sip bud light to taste. also this must be done only at the deer lease accompanied by other liars and storytellers.

Throw a little shredded cheese on top and I'm with you

[NAVY CHIEF]

maybe some habanero cheese or mexican fiesta blend.......i'm with u. my sausage i made this year has cheddar cheese and jalapeno inside already.....made with elk, mule deer and pork fat......had to buy the mesquite wood chips to smoke it, for i live in colorado until april....then moving back to my home in hutto, TX.

[Shiner]

90% of my sausage will never be cooked. Cold smoked and naturally dried, about 10 days hanging with good weather. Uuummm good
There are still some Mom and Pop butcher houses out there that sells this product.USDA approved (beef)