Worst Cook Ever--I have a question about pork
Okay, as mentioned above, I am the Worst Cook Ever. I decided to make a Bolognese sauce tonight and I was really hungry and tired so didn't look up directions...
Long story short, I threw in the mirepoix first, followed by the beef, and lastly the pork sausages (duh). I let them cook until the beef was done, but the sausages were far from cooked. Then I added all the liquids, boiled for a couple of minutes and then simmered for about an hour and a half.
My question is: will I get trichinosis, or was the pork I just ate cooked enough to do the job?
Simmering the meat for that long would definitely mean it was fully cooked. The reason you brown it first is to build up some depth of flavour.
If those sausages were made from a 'free range' pig your chances are somewhat higher for getting trichinosis but that's not likely. Commercial 'battery' raised piggies get so many needles it's a wonder they don't look like pin cushions.