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Worst Cook Ever--I have a question about pork

wurstcook Jan 29, 2013 01:27 AM

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?

  1. ursy_ten Jan 29, 2013 01:40 AM

    If you boiled for a couple of minutes and then simmered for about an hour and a half after putting the sausages in, I think you're fine :)

    Is trichinosis even a concern these days?

    2 Replies
    1. re: ursy_ten
      wurstcook Jan 29, 2013 01:48 AM

      thanks! now I can sleep in peace ;) I don't know how much of a concern it is, but if you're like me and you don't really cook...

      all of the recipes I consulted after the fact said to cook thoroughly first. as did the mayo clinic website ;)

      1. re: wurstcook
        ursy_ten Jan 29, 2013 03:37 AM

        I hope it tasted good!

    2. c
      CanadaGirl Jan 29, 2013 03:03 AM

      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.

      1. p
        Puffin3 Jan 29, 2013 06:08 AM

        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.

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