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

[Phteven]

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.

[LaDeeDa]

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

[shorty]

Yuck! Cant even stomach the thought!

[~Raven~]

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.

[rufalina]

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...

[Phteven]

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

[briggsy's girl]

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!

[Indadhanu]

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...).

[AngelPunks]

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