Hi! How warm/hot was the water, and are you planning to cook them right away? I would do so, if you weren't already planning to. The reason warm-water thawing is usually not advisable is because you don't want to keep meat in the "danger zone" (40°F - 140°F), where bacteria can multiply, for too long. That said, because it was for such a short length of time that your sausages were thawing under warm water, my guess is that they should be fine—take a look at the sausages and see if they are still visually "normal"-looking (pink in color, nothing gray or slimy or moldy). Also smell them and try to get a sense of whether they smell sour or spoiled at all. If they look and smell alright, it's a good idea to cook them to a safe temperature that ensures they're fully cooked: The FDA recommends you cook them to 160°F in the thickest part, till they are also not at all pink in the middle. Hope this helps—good luck!
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