Sausages
Sausages are safe during pregnancy as long as they are cooked thoroughly with no pink meat remaining. This applies to pork, beef, and other fresh sausages alike.
Sausages are safe to eat during pregnancy provided they are cooked all the way through. Because sausage meat is minced and mixed during production, any surface bacteria such as Salmonella, E. coli, or Campylobacter gets distributed throughout the meat rather than staying on the outside — the same reasoning that applies to mince and burgers. This means sausages need thorough cooking right to the centre, not just browning on the outside. Cut into the thickest sausage to check there's no pink meat and the juices run clear before serving. Pre-cooked sausages, such as those in a tin or vacuum pack, are safe as long as they're reheated until piping hot. Cured or smoked sausages that are traditionally eaten cold, such as some continental varieties, should be treated with the same caution as other cured meats and ideally heated through.
What to be aware of
- Cook sausages thoroughly until no pink meat remains and juices run clear.
- Cut into the thickest part to check doneness, especially with large or thick sausages.
- Reheat pre-cooked or tinned sausages until piping hot throughout.
- Treat cold, cured continental sausages the same as other deli/cured meats — heat through if unsure.
- Avoid undercooked sausages from barbecues, where the outside can char before the inside is fully cooked.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
US guidance
USDA/FDA guidance is consistent with the NHS here — all sausages should be cooked to a safe internal temperature (71°C / 160°F for pork and beef sausages) with no pink remaining.