Fresh Sausage must be cooked thoroughly to an internal temperature of at least 72*c before consuming.
Please feel free to prick the external casings of the sausage to avoid splitting, it is also advisable to start cooking the product on a low temperature until slightly browned, then finish the cooking process on your desired heat.

Always ensure pork products are kept on a low shelf in the fridge to avoid cross contamination. Pork should be kept as near to 0*c as possible, if frozen see label for use by date.

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