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Garden centre leaves sausages pink inside

(14 Posts)
Fizzycherryberry12 Tue 21-Jan-20 15:51:39

We sometimes go to a really nice garden centre with a big restaurant. It's always busy and foods always so nice. I have noticed they always leave the sausages pink in the middle. I've had them several times and everytime I think I hope that it's cooked ok. It always is. If I had pink sausages in the middle at home they'd go back in the oven. I know steak can be rare. But I've never known sausages to be left pink? I'm not moaning I'm just curious if this happens in other places?

OP’s posts: |
picklemepopcorn Tue 21-Jan-20 15:52:39

It may be a cured sausage, in which case it's ok. I've had them in pubs, something between a saveloy and a sausage.

HappyHammy Tue 21-Jan-20 15:53:11

This happenes in our chain. I sent them back and got a full refund. I never went back.

LadyMonicaBaddingham Tue 21-Jan-20 15:55:33

I'd be mentioning it to them, tbh. It may well be that there are ingredients (e.g. spices/veg) in the sausage that leave a pink tinge, but I'd want to check for my own peace of mind...

hadenoughofthisall Tue 21-Jan-20 16:50:21

why do you keep ordering them?!

Katinski Tue 21-Jan-20 20:07:29

Pork sausages? Don't eat them ffsshock -
Beef sausages should be OK-but I'd still send them back.

Babdoc Tue 21-Jan-20 20:13:29

Any uncured meat that has been minced - which includes in sausages, spaghetti bolognese, meatballs, burgers, etc - must be thoroughly cooked until browned all the way through.
A solid steak or fillet of meat is safe to have rare in the middle, as it only has germs on the outside and they’ve been seared in hot fat.
But as soon as you mince any piece of meat, you mix all the surface germs right through it.

cdtaylornats Wed 22-Jan-20 08:43:31
Scandinavian raw pork mince dish
European raw beef dish with raw egg.

Babdoc Wed 22-Jan-20 09:43:48

Raw mince dishes, such as steak tartare, have to be specially prepared. The outside edges all have to be cut off a piece of meat, which is then minced through a mincer which has first been thoroughly cleaned of any previous raw product. Don’t try it at home using ready made standard mince - unless you enjoy the risk of serious food poisoning!
My old professor of bacteriology (I’m a retired hospital doctor) used to recommend slicing large sausages in half lengthwise, as they would otherwise never reach a bactericidal temperature in the middle.

Sicario Wed 22-Jan-20 09:51:46

Being garden centre sausages, they probably don't have any meat in them anyway...

TinklyLittleLaugh Thu 23-Jan-20 17:31:36

Quite often posh burgers are bit pink though, because they are minced steak. Is this not okay?

I wouldnt eat the sausages OP.

SerendipityJane Thu 23-Jan-20 17:38:08

I'd hazard a guess that they're not being cooked (which implies a skill) but "prepared" following a bullet point list. As long as they've had <x> minutes they are "cooked". Had this enough times to have completely given up eating out anywhere.

"Ping and fling".

campion Thu 23-Jan-20 17:46:20


No its not okay. Any minced meat can pick up contamination during the mincing and handling process. Therefore it needs to be cooked right through. You might be okay eating it pink one time if it hasn't picked up harmful bacteria. Next time might not be so lucky,posh or not.

On the sausages - cut one in half,feel the centre and if it's very hot chances are its just a cheap pink sausage full of bulking cheap filler ingredients. If it's cool to just warm don't eat it and send it back.

LemonPrism Thu 23-Jan-20 18:50:11

Those fancy pink burgers are high risk for food poisoning. Everyone thinks because it's trendy it must be safe but it's really not

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