Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. Is it safe to store them for a long time and where? Are they fully cooked or not? The information below will answer these and other questions. Use the chart as a guideline for safe storage.
Sausages are either uncooked or ready-to-eat. Red meat, like beef, pork, lamb, or veal, poultry, like turkey or chicken, or a mix of the two can be used to make them. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages.
Uncooked sausages made with ground beef, pork, lamb, or veal should be cooked to 160°F to keep people from getting sick. Uncooked sausages that contain ground turkey and chicken should be cooked to 165°F.
Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked.
The USDA’s Food Safety and Inspection Service (FSIS) checks all sausages that are shipped between states and those that are sent to other countries. If sausages are made in a store (like a grocery store, meat market, or restaurant) and sold in the same state as the store, the health or agriculture department of that state may be in charge of those sausages.
Can You Eat Conecuh Sausage Raw? Handle with Care
Conecuh sausage holds a special place in the hearts and stomachs of many folks across the South. This smoked pork sausage hailing from Alabama offers a signature smoky, spicy flavor that’s hard to resist. But with any raw sausage an important question arises – is it safe to eat Conecuh sausage without cooking it first?
The short answer is no. Conecuh sausage and other raw sausages must be thoroughly cooked before consumption to eliminate bacteria that can cause foodborne illness. While the smoking process helps preserve the sausage, it does not fully cook it or make it safe to eat raw.
In this article, we’ll take a closer look at raw sausage safety, proper storage and handling, and tips for cooking Conecuh sausage while maintaining its iconic flavor
Conecuh Sausage – A Southern Tradition
Conecuh sausage originates from Evergreen, Alabama and the Conecuh Sausage Company there. It’s been produced by the company since 1947.
The sausage contains a blend of pork and beef and gets its signature flavor from a special blend of seasonings including salt, red and black pepper, and other spices. It’s then smoked over a low hickory wood fire which infuses the meat with a smoky essence.
Beyond Alabama, Conecuh sausage can be found in grocery stores and by mail order throughout the South. It comes in a few varieties including original, hot, turkey, and smoked with cheese.
This raw sausage is sold in links and patties and is a popular breakfast meat and addition to dishes like gumbo, jambalaya, beans and rice, and more.
Why Raw Sausage Poses a Health Risk
While smoking helps prolong the shelf life of sausages like Conecuh, it does not fully cook them or remove bacteria that can cause foodborne illnesses.
Raw pork and beef can contain dangerous strains of bacteria including Salmonella, Listeria monocytogenes, Staphylococcus aureus, and E. coli. Consuming undercooked or raw sausage puts you at risk of contracting one of these illnesses.
Symptoms include nausea, abdominal cramps, vomiting, diarrhea, headache, and fever that can last for days. In rare cases these illnesses can even become life-threatening.
Proper cooking to an internal temperature of 160°F destroys any harmful bacteria present in raw sausage like Conecuh and makes it safe to eat.
Safe Handling Tips for Raw Conecuh Sausage
To handle raw Conecuh sausage properly:
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Refrigerate below 40°F and use within 1-2 days of purchase. It can also be frozen for 1-2 months.
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When thawing frozen sausage, do it in the refrigerator, not at room temperature.
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Don’t let raw sausage contaminate other foods. Keep sealed until ready to use.
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Discard sausage that is past its use by date or smells bad.
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Always wash hands, utensils, and surfaces after contact with raw sausage.
Following safe handling procedures reduces the risk of bacteria spreading while preparing raw Conecuh sausage.
Cooking Conecuh Sausage Thoroughly
Cooking Conecuh sausage to an internal temperature of 160°F kills any dangerous bacteria present. Here are some safe cooking methods:
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Pan fry over medium-high heat, turning frequently, until internal temp reaches 160°F.
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Grill over medium heat for 12-15 minutes, flipping occasionally until no longer pink inside.
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Bake at 400°F for 15-20 minutes until browned outside and 160°F internal temperature.
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Boil in simmering water for 5-7 minutes until completely cooked through.
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Slow cook in soups, jambalaya, etc. for 6-8 hours on low until piping hot.
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Microwave in short bursts, checking temperature before eating.
Always use a food thermometer to verify the internal temperature reaches 160°F. Let sausage rest 3-5 minutes before serving as the temperature will continue rising.
Signs that sausage is fully cooked include:
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Firm, brown exterior with no pink color remaining
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Interior is brown throughout with no pink spots
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Juices run clear rather than red or pink when cut into
Undercooked sausage will have a rubbery texture and pose a health risk, so confirm doneness before consuming.
Tips for Cooking Conecuh Sausage to Perfection
Follow these tips for the best results when cooking Conecuh sausage:
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Remove sausage from packaging and pat dry with paper towels before cooking to help browning.
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Use a non-stick pan or add a small amount of oil to prevent sticking. Don’t overcrowd the pan.
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Flip sausages frequently and move them to indirect heat if pan-frying causes burning.
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Slice smoked sausage into bite-size pieces to reduce cooking time.
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Add pre-cooked smoked sausage at the end of soups, jambalaya, etc. just to re-heat.
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Avoid poking sausages with a fork before and during cooking to prevent juices being lost.
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Allow extra time for cooking fully in recipes, as undercooking risks foodborne illness.
With proper handling and thorough cooking, you can safely enjoy the signature bold, smoky flavor of Conecuh sausage without the health risks of consuming raw pork.
Frequently Asked Questions about Raw Conecuh Sausage
Can you eat Conecuh sausage cold without cooking it?
No, cold sausage straight from the package still poses safety issues. Conecuh sausage must reach 160°F internally through cooking before consuming, whether pan-fried, baked, boiled, grilled or slow cooked.
Is it OK to just brown Conecuh sausage on the outside?
No, sausage browned on the exterior but still raw inside is not safe to eat and could contain harmful bacteria. Conecuh sausage needs to be cooked all the way through until the internal temperature hits 160°F.
Can you eat Conecuh sausage after the sell by date?
It’s not recommended to eat Conecuh or any sausage beyond its sell by or use by date, even if cooked. Quality and safety diminish over time. For optimal freshness and flavor, use raw sausage by the recommended date.
Is smoked sausage fully cooked?
No, even smoked sausages like Conecuh are not fully cooked. Only sausages labeled “ready to eat” are fully cooked and safe to consume without additional cooking. All other raw sausages require thorough cooking to 160°F before they are safe to eat.
Why is it unsafe to eat raw sausage?
Eating raw pork sausage risks foodborne illnesses from bacteria like Salmonella, Listeria or E.coli. Sausage must reach 160°F internal temperature through cooking to destroy any dangerous bacteria present. Consuming raw sausage can lead to severe stomach illness.
The Bottom Line
While the signature smokiness of Conecuh sausage may seem tempting to eat straight out of the package, raw sausage simply isn’t safe. Proper handling and cooking it to 160°F internal temperature is required to enjoy Conecuh sausage while avoiding the dangers of consuming raw pork.
So pat yourself on the back for asking this important question! While it requires an extra step, cooking Conecuh sausage thoroughly before eating could spare you days of misery from food poisoning. Now you can safely and confidently enjoy this Alabama tradition.
Dry and Semi-Dry Sausages
Dry and semi-dry sausages are possibly the largest category of dried meats, particularly in the United States. These products can be fermented by bacterial growth for preservation and to produce the typical tangy flavor. They could also be cultured with lactic acid, like cheese, pickle, and yogurt makers do, to skip the fermentation step and speed up the process. They are, with a few exceptions, cooked.
Fermentation is one of the oldest methods of preserving meats. Since the 1600s, dry sausages like pepperoni and semi-dry sausages like summer sausage and Lebanon bologna have been safe to eat.
In this method, chopped and ground meat is mixed with a “starter” culture of lactic acid bacteria and a mixture of curing ingredients like salt and sodium nitrite. The meat is then put in casings, fermented, and dried by a long, controlled air-drying process. Pathogenic bacteria usually die when too much acid is made during fermentation and when the product is dried out and no longer has any moisture in it.
There is more meat in dry sausages, so they take longer to make than other types of sausages. Dried sausages range from 60% to 80% of their original weight before drying.
Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Semi-dry sausages are semi-soft sausages that keep well because they are fermented with lactic acid and sometimes smoked a lot. Some are mildly seasoned, and some are quite spicy and strongly flavored.
Are any Sausages Shelf Stable?
Some dry sausages don’t need to be frozen or put in the fridge to stay safe; they can be stored on the shelf. Dry sausages take longer to make than other kinds of sausage, and the meat inside them is more concentrated. The label doesn’t have to say “Safe Handling,” “Cook As Directed,” or “Keep Refrigerated” if the food is ready to eat and can be kept on the shelf.
Conecuh Sausage Cook and Taste Test!
FAQ
Does conecuh sausage need to be cooked?
Is conecuh sausage fully cooked in Alabama?
Can you eat uncooked sausage?
Can you eat smoked sausage without cooking it?
Can you eat raw Conecuh sausage?
But you can buy raw Conecuh sausage and keep it in your refrigerator at home. If you make it yourself, it can be raw. Raw, uncooked sausage may contain bacteria such as Salmonella, E. coli, Staphylococcus aureus, and Listeria. However, if you cook the sausage safely, 160 degrees F and above temperatures can help destroy these harmful germs.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
Does Conecuh sausage need to be refrigerated?
Conecuh sausage is a raw product and must be refrigerated or frozen. Then, it can be used for cooking. However, it is not a pre-cooked product. Conecuh sausage does not contain any preservatives, so the buyer must cook thoroughly before consumption to 165 degrees.
How to cook Conecuh sausage?
The easiest way to cook a Conecuh sausage is pan-fried on the stove. Use a nonstick skillet or cast-iron skillet. Make sure that the skillet’s temperature is medium, and add the Conecuh sausage halfway up the sides. Steps to cook Conecuh sausage: 1. Put sausage links in a nonstick skillet on medium-high heat. 2.