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

[Indadhanu]

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?

[alioops]

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.

[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.