To ask if I have given us food poisoning!

[Cazm2]

Used slow cooker for first time today , sausage casserole used half fat sausages ( browned first)on high heat for 7 hours packet mix said 8 but I looked and tried one as sauce was getting claggy they were piping hot and cooked. Put slow cooker on warm for approx an hour till DH came home. Finished eating mine DH remarks sausage looks pink in middle, I can't see this but under intense light there were tiny pinky bits! He is anal about food poisoning I am 27 weeks pregnant and petrified I have given us food poisoning!! However logic says they were piping hot bubbling prior to me turning to warm surely they are fine??

They were cooked for sure, it was probably the sausage itself.

I think 8 hours would be for low heat surely..I think that sounds fine.

Don't worry - 8 hours on high will have nuked all known germs!

..7, I mean!

Oh my god lol just realised I meant 7 hours on low! Written high 😱 Surely as they were bubbling and piping hot I have killed nastiest

Even 7 on low sounds ok

Agree - stuff is boiling after a couple of hours. Slow cookers are much safer than microwaves. Don't worry, OP.

Why don't you buy a digital temperature probe? Less than £15 for constant reassurance.

Thanks I may do never had one before! I just assumed as slow cooker bubbling for hours they were cooked through!

They were cooked. Please don't panic.

I'm like your DH and believe me, you can spot microscopic pink bits in a cremated sausage. Actual undercooked sausages are obvious.

7 hours on low is fine. We regularly eat sausages that may be slightly pink, never been ill

4 hours on high, or 8 hours on low is enough to cook an entire chicken. I would think sausages (which are much smaller) would be properly cooked within a couple of hours - particularly as you had browned them first.

And this from someone who is also paranoid about food poisoning.

What flavour sausages, Toulouse often has pink bits in due to pieces of bacon.

The sausages were most likely almost cooked before you put them in the slowcooker if you browned them first.

They would be absolutely fine. Some bits of meat are just pink. Think of chicken drumsticks, they are always pinkish right beside the bone, however long you cook them for.

The pink bits are pink bits, not uncooked sausage. Bits of red pepper, probably. 7 hours in a slow cooker will nuke anything!!!

They would have been cooked! If you are that worried about undercooking meat buy yourself a probe, they are only a few pounds on ebay and would give you peace of mind!!! www.ebay.co.uk/itm/NEW-Digital-probe-thermometer-food-cooking-bbq-meat-steak-turkey-wine-kitchen-L5-/321954097968?var=&hash=item4af5f5ab30:m:mQbeTshqYUyWKS07on8vHxw