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Started By
Message
Think I accidentally ate undercooked Richard’s andouille
Posted on 8/9/21 at 2:02 am
Posted on 8/9/21 at 2:02 am
I put it in the oven at 375 for 10 minutes and it started leaking some so I pulled it out and used a meat thermometer which shot up past 180. So I figured it was done since you only need 160
Turns out the thermometer is somehow messed up because now it’s stuck at 160. So while it tasted great and was sizzling hot I’m not sure it got to the right temperature to kill parasites. Am I getting trichinosis or cysticercosis?
Turns out the thermometer is somehow messed up because now it’s stuck at 160. So while it tasted great and was sizzling hot I’m not sure it got to the right temperature to kill parasites. Am I getting trichinosis or cysticercosis?
This post was edited on 8/9/21 at 2:13 am
13
Posted on 8/9/21 at 2:04 am to ForeverEllisHugh
Have eaten cold sausage for 30 years and never once had an issue.
Posted on 8/9/21 at 2:10 am to fightin tigers
Like.. Richards/Savoie’s cold out of the pack? You must be built different!
This is why I don’t “cook”
Can’t even properly operate a meat thermometer
This is why I don’t “cook”
Can’t even properly operate a meat thermometer
Posted on 8/9/21 at 3:49 am to ForeverEllisHugh
im assuming it was already cooked.
if it was sizzling hot when you ate it, it wasnt raw.
if it was sizzling hot when you ate it, it wasnt raw.
Posted on 8/9/21 at 5:11 am to Deactived
Well no of course it wasn’t raw it was in the oven for about 10min at 375 I just don’t think the thermometer was calibrated right
ETA: yes I was drinking throughout this incident.
ETA: yes I was drinking throughout this incident.
This post was edited on 8/9/21 at 5:12 am
Posted on 8/9/21 at 5:31 am to ForeverEllisHugh
You gonna get the AIDS.
Posted on 8/9/21 at 6:06 am to ForeverEllisHugh
quote:
Like.. Richards/Savoie’s cold out of the pack? You must be built different!
Yep! When I’m cutting it up, I’ll sneak a piece or two. I’ve been doing that for 20 years. No problems.
Posted on 8/9/21 at 6:33 am to ForeverEllisHugh
If it stated “smoked” on the package, you should be good.
Posted on 8/9/21 at 6:33 am to ForeverEllisHugh
I mean, its been smoked already right?
Posted on 8/9/21 at 6:35 am to heatom2
quote:
mean, its been smoked already right?
Yes. But don’t tell OP. Let him keep using a meat thermometer on his already smoked sausage. Maybe somebody will get it on video.
Posted on 8/9/21 at 6:41 am to ForeverEllisHugh
quote:
m I getting trichinosis or cysticercosis?
You do know their andouille is precooked, right?
Posted on 8/9/21 at 6:45 am to Mo Jeaux
I have always put a few bites of smoked sausage in my mouth when cutting for meals.
Now fresh sausage, that's a different matter.
Now fresh sausage, that's a different matter.
Posted on 8/9/21 at 7:39 am to CoachChappy
quote:
Yep! When I’m cutting it up, I’ll sneak a piece or two. I’ve been doing that for 20 years. No problems.
Same here. I also do it with smoked sausage, andouille or not, from other meat markets. I'll look at it closely to make sure it doesn't appear raw, but they usually aren't.
I like to eat the ends cold while cutting up for gumbos or red beans.
Posted on 8/9/21 at 8:13 am to ForeverEllisHugh
Richard's, Savoie's and other smoked sausages are fully cooked before packaging, especially the Andouille type known for it's smoky flavor.
Those commercial processors use liquid smoke to season their sausages and finish them off in a huge oven to cook them.
Mom & pop places like Bailey's in Laplace actually hang the sausages and smoke in a smoke house on premises with real wood to get that great flavor.
Those commercial processors use liquid smoke to season their sausages and finish them off in a huge oven to cook them.
Mom & pop places like Bailey's in Laplace actually hang the sausages and smoke in a smoke house on premises with real wood to get that great flavor.
Posted on 8/9/21 at 8:52 am to ForeverEllisHugh
your gravestone will read:
"He died what he loved doing most, eating raw sausage"
"He died what he loved doing most, eating raw sausage"
Posted on 8/9/21 at 9:12 am to ragincajun03
quote:
I like to eat the ends cold while cutting up for gumbos or red beans.
Is there any other way?
Posted on 8/9/21 at 9:28 am to gumbo2176
quote:
Bailey's in Laplace
I've been wanting to get some Anduille from Laplace. Are they the best?
Posted on 8/9/21 at 9:33 am to ragincajun03
quote:
I like to eat the ends cold while cutting up for gumbos or red beans.
Just an FYI they emailed me back and said that they’re not “ready to eat” and should be cooked to 165 but that I was safe with how I heated.
This post was edited on 8/9/21 at 9:41 am
Posted on 8/9/21 at 9:55 am to bluebarracuda
quote:
I've been wanting to get some Anduille from Laplace. Are they the best?
I absolutely love the andouille from Bailey's and nearby is also Jacob's that also sells Andouille. Jacob's is on 61 and if coming from N.O. you have to pass it to get to Bailey's.
Jacob's is also on the same side of 61 no more than a block from Bailey's. I've not tried Jacob's but I've heard it is also a good sausage.
Posted on 8/9/21 at 10:19 am to ForeverEllisHugh
quote:
Just an FYI they emailed me back and said that they’re not “ready to eat” and should be cooked to 165 but that I was safe with how I heated.
you are awfully worried about this.
but what do i know, i eat green steaks.
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