Can You Eat Smoked Sausage Raw

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Ah, but there are rebels! Certain smoked sausages are safe raw if they’re “cured” and “fermented” like a European sausage—think soppressata, salami (the dry, not the wet), or Spanish chorizo. These are smoked at very low temperatures for a very long time, then dried, which makes them a hostile environment for bad bacteria. They’re like the mummies of the meat world: preserved, safe, and a little intimidating.

But your average grocery store smoked sausage? That’s a fresh sausage in a smoky costume. Don’t be fooled by the actor’s smoky cologne. You have to cook it. Grill it. Pan-fry it. Boil it. Microwaving it for 30 seconds doesn’t count—that’s just a warm raw sausage. That’s not cooking; that’s a polite suggestion of heat.