Do you cook mince, rissoles, sausages etc all the way through?

Just wondering, do you cook mince, rissoles, sausages, or anything else made from minced meat, all the way through?

I went to breakfast a few weeks ago at a friends place and they cooked sausages still pink... when I asked they said they like their red meat pink...

I went to a BBQ where someone cooked their rissoles pink... I asked and same answer...

I was seriously grossed out so didn't eat either... I always thought you were supposed to cook minced food all the way through...? Or am I just being pedantic?

I dont mind a chop or steak slightly pink (not bleeding) but minced meat should be cooked through. I think they just dont know how to cook it thoroughly and still retain some moisture. Some people can only under cook or over cook and they would rather under cooked than dry.

eeewww, that's yucky.
Mince and sausages aren't like a steak - they have been handled more and exposed to more germs. I would never want a pink sausage The texture would be all wrong. I made a sausage casserole once in the slow cooker and it tasted fine but I couldn't eat it all because the texture of the sausage made my stomach turn.

Mince and sausages need to be cooked to within an inch of their lives as they have heaps more bacteria etc due to additives.....

eeewwwwww

Yuck! Cant even stomach the thought!

There is bacteria on the surface of all meat but your solid piece of steak will only have it on the outside.
Rissoles and snags contain more bacteria because the insides have been exposed to the air during the manufacturing process so they need to be cooked all the way through.

oh yeah. cooked all the way through... and if the sausages dont get cooked enough, I like to split them and cook them on their bellies too...

Yasin wanted sausages for dinner but this thread has made me think that maybe I might be in the mood for something else.

gotta be cooked all the way through - and has to LOOK well cooked on the outside or i can't go there!

most of the time, rissoles get squooshed so they're not as thick and cook better, and snags get split and cooked through the belly too

i can't cope with my mum cooking mince dishes in the slow cooker - i KNOW the mince is cooked, but it's not browned - no thanks!

Ahhhhhhh Sam, thats what I was trying to remember!

Glad to know I'm not the only one whose stomach turns at the thought of eating bleeding sausages(stomach turning right now...).

I dont even like soft snags they have to be very cooked here... I really hate fat snags as well Yuck!!!!

Ds Always tell anyone who will listen to him when we go to a BBQ that he would like his snags cooked the way BHL does them and not hte way that I do!!! LOL BHL cooks all the way trough just not black on the outside.... Or as I like to say crispy on the outside ;)...

cooked all the way through

I do my sausages in the oven (with a little bit of water)

Rissoles I flatten quite a bit to cook them the whole way through

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Ds Always tell anyone who will listen to him when we go to a BBQ that he would like his snags cooked the way BHL does them and not hte way that I do!!! LOL BHL cooks all the way trough just not black on the outside.... Or as I like to say crispy on the outside ;)...

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We call that Cajun Style in our house lol!

Yuck on the pink sausages and rissoles, that's disgusting! I was almost going to cook rissoles tonight too, so glad I'm not now

Nic

Cooked all the way through. When i was preg with DD1 I ordered a burger at a pub. That meat pattie was pink, so I called over the waitress to get another. Her response was that I did not ask for well done. Well I went off and explained to her that mince has to always be cooked, that I had never had to ask for a well done burger in my life as it should be cooked through in the first place. Also went on that I was pregnant and if I lost the baby due to this, the pub would be in trouble. She quickly took back the meal and got me a another fully cooked one.

Really depends what is in the mince - most mince mixes used in sausages, rissoles and burgers contain pork or chicken fat to stop them drying out as they cook - in which case they must be cooked through in order to be safe.

However if it's good quality beef mince, then it really doesn't need to be cooked that much - at one extreme you have dishes like steak tartare where the beef mince is served completely raw. There is nothing wrong with serving a good quality beef burger medium rare - but you must really be confident in the quality of the product.

For dishes that incorporate mince as part of a sauce, the initial browning of the mince is an important part of creating the flavour base for the dish - if the mince doesn't get browned then the whole sauce will seem a bit aneamic and lacking in flavour.