I cooked turkey breakfast sausages in a 350 F convection oven and one exploded. The stuff that came out looked a little foamy and the juices before it was cooked looked a tiny bit foamy. This may be completely normal but just want to be sure if it sounds safe to eat. The sausages were packaged five days ago and expire in two days. They didn't smell bad or anything. Thanks!
Sausage exploded and looks foathe
food-safetysausages
Related Solutions
It's probably simple marketing.
People like the idea of eating 'prime' meat more than 'scraggy' meat, and tend to assume it makes for a better taste and texture (even when it might not).
This is probably the same principle behind things like high meat and low fat sausages - people buy them because they fear 'mystery meat' and anything with cheap content, even when that cheaper content is better suited - such as fat and rusk keeping sausages moist and soft.
Cheese Kranksy or Kasekrainer is the common sausage with cheese. Around 10% cheese seems typical
They taste great, and are very popular with children
Best Answer
That foam is perfectly natural.
The foam is the result of meats natural protein composition. If you've ever poached eggs, or boiled lobster, or cooked a stock, you'll know that the water can become a little scummy. If you leave the pot on, that scum makes a white-ish or grey-ish foam that forms lovely looking rafts. That foam is made of water soluble protein.
In your case, you have wet sausage meat in a case. A small amount of that meat's proteins, mostly sarcoplasm and myoglobin, are going to escape from their cells and into the meat juice.
When the sausage case breaks, that juice, a mix of water and protein, is escaping into a hot oven, and the proteins are going to spontaneously denature, forming a foam much like scrambled eggs.
If anything, you should be happy- water soluble albumin foam is a sign that the sausage is full of proteins, and is definitely made of meat, and not, say, recycled chipboard.
Enjoy the sausages!