Eating Sausages During Pregnancy: Is It Safe? (2023)

Feasting on some meaty sausages during your pregnancy might be what you've been craving for a while. Or maybe a nutritionist has recommended you get protein in the form of sausages, as they can also be a great addition to your diet. It's always best to know a few facts about it and can therefore let you know if you can sink yoursTeethright in.

In this article:

Different types of sausage - which ones are safe and which ones aren't?
Can you eat pork sausage when pregnant?
Can you eat Italian sausage when pregnant?
Can you eat hot dog sausage when pregnant?
Side effects of sausages during pregnancy
Benefits of Eating Sausages While Expecting
7 Safety Tips To Keep In Mind When Eating Sausages When Pregnant
12 delicious and healthy sausage recipes to satisfy your cravings

Different kind of sausagesWhich types are safe and which are not?

Smoked Sausages

These sausages made from ground beef or ground beef are well seasoned, boiled and smoked. A large and popular range of sausages such as cooked bratwurst, salami, bologna and hot dogs are prepared this way and fall into this category.

Dry/semi-dry sausages

This is a unique type of sausage that is usually mixed with chopped or ground meat, cultured well, and then cured with sodium nitrite and salt. Specific casings are then used to place these in, where they are fermented and then dried. Many popular sausages like bologna and pepperoni are dry/semi-dried sausages.

Fresh sausages

These sausages are made from cut pieces of meat (which have been properly cured and seasoned beforehand) that are freshly prepared. Most sausages, made with pork, beef, or other types of sausage that are great for breakfast and originated in Italian cuisine, tend to be fresh sausages.

Can you eat pork sausage when pregnant?

These sausages are not the best and safest when you are pregnant. They are also high in fat. You can eat it in moderate amounts during this timepregnancywhen properly cooked. Care must be taken to ensure that they are properly chilled during storage and properly cooked during preparation.

Can you eat Italian sausage when pregnant?

Just like with the pork sausages, proper preparation and refrigeration will work best for you. Remember that Italian sausages contain more than 85% meat and fat, making them super high in calories. A large number of spices in these sausages can give youheartburn. But occasional eating does not cause any health problems.

Can you eat hot dog sausage when pregnant?

The cooking process frees these sausages from bacteria. So unless they're cooked well and eaten nice and hot, stay away from these guys.

What are the side effects of eating sausages during pregnancy?

Increased amount of sodium and fat deposits in your body

Sausage is almost 27% fat, of which 10% is saturated fat, while 1.2% of the sausage is sodium. However, eating sausages while pregnant can cause urinary tract and heart diseases in both you and your baby.

The risk of infection with Listeria

Listeria is a specific bacterium that can directly affect thepregnancyframe, leading to consequences such aspremature birth,miscarriagesand in the worst case, stillbirths.

pregnancy complications

There is always a high probability that a microbe lives in it. It's best to ensure supervised preparation of the sausages so they are fully cooked and tender to avoid pregnancy problems.

Higher chance of contracting diseases

Some symptoms of Salmonella infection can be seriousnausea, severe abdominal pain and are followed byDiarrhea,Vomitand frequentlydehydration. There is also a high fever and body aches. Another parasite that leads directly to toxoplasmosispremature birthof the babyjaundiceand convulsions in the mother.

You may suffer from heartburn

Many spicy foods can cause itheartburn, which leads to notSleepgood at night and wake up frequently.

5 Great Benefits Of Eating Sausages During Pregnancy?

  • Sausages contain all the necessary nine amino acids and are high in protein needed to maintain muscle strength.
  • You are rich inVitamin B-12, which is needed to produce hemoglobin andmetabolizethe body fats and proteins.
  • Iron is necessary for a pregnant woman to maintain proper hemoglobin levels and preventAnämie.
  • sausage arereich an Zink, iron and other minerals that are very important for development and developmentgrowth of a baby.

Please remember that sausages are still not considered a healthy food and all of the benefits listed above are found in healthier foods.

7 safety tips to keep in mind when eating sausages

  • Always eat the sausage fresh and hot. If not, always remember to heat it up to the appropriate temperature and then consume it.
  • Avoid eating sausages that are undercooked or when you think they are not fresh.
  • Do not store sausages in the refrigerator for more than two days. When consuming afterwards, make sure they are fully reheated and cooked hot.
  • Always eat hot.
  • Make sure raw meat preparations stay away from sausages. The meat juice could get into the sausage and colonize certain bacteria.
  • Some sausages are uncooked, others are ready to eat. Make sure you both cook at the right temperature.
  • Always opt for sausages that are less spicy and contain significantly less sodium and fat.

12 delicious and healthy sausage recipes to satisfy your cravings

Couscous & Chicken Sausage Pan


  • 2 teaspoonsolive oil
  • 1 pack (12 ounces) fully cookedSpinachand feta chicken sausage links or your choice of flavor and sliced
  • 1-1/4 cups uncooked (Israeli) couscous
  • 1 small onion, finely chopped
  • 1Saddlery, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 garlic clove, chopped
  • 1 cup low-sodium chicken broth
  • 1 cup of water
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup crumbled feta or parmesan cheese, optional


  • In a large non-stick skillet, heat oil over medium-high heat. Add sausage, onion and celery
  • cook and stir 6-8 minutes or until sausage is browned, add garlic and cook 1 minute more.
  • Stir in the broth, water, and pepper flakes; bring to a boil. Stir in the couscous. Reduce heat; Cover and simmer 10-12 minutes or until liquid is absorbed.
  • Remove from the stove; let stand, covered, 5 minutes. Stir in the parsley. Sprinkle with cheese if you like.

Italian Sausage Veggie Pan


  • 4 cups uncooked whole wheat pasta
  • 1 pound Italian turkey sausage, casings removed
  • 1 medium onion, chopped
  • 1GarlicClove, chopped
  • 2 medium zucchini, chopped
  • 2 large sweet red/yellow peppers, chopped
  • 1 can (28 ounces) diced tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook noodles according to package instructions and drain.
  • Meanwhile, in a large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink, 5-7 minutes. Add toGarlicand cook 1 minute longer.
  • add zucchini and peppers; cook until crisp-tender, 3-5 minutes.
  • Add totomatoes, salt andPfeffer.
  • Cook and stir untilVegetablesare tender and starting to release their juices, 5-7 minutes. Serve with the noodles.

Spaghetti Squash Lo Mein


  • 1 small spaghetti squash (about 2 pounds)
  • 2 tablespoonssesame oil, divided
  • 1 package (12 ounces) fully cooked roasted chicken sausage pieces, sliced ​​with garlic or flavor of your choice
  • 2-1/2 Bags Juliennecarrots
  • 2-1/2 cups crushedRed cabbage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped fresh cilantro
  • Low-sodium soy sauce and sriracha chili sauce, optional


  • Halve the pumpkin lengthways and remove the seeds. Place the squash, cut-side down, on a microwave-safe plate; Microwave on high until tender, about 15 minutes. Cool down slightly. Separate strands with a fork.
  • In a large skillet, heat 1 teaspoon oil over medium-high heat; Saute sausage until browned, 4-6 minutes. Take out of the pan.
  • In the same pan, heat 2 teaspoons oil over medium-high heat; Fry carrots and cabbage until crisp-tender, 4-6 minutes. Stir in salt and pepper. Add pumpkin, sausage and remaining oil; toss and heat. Sprinkle with coriander. Serve with soy sauce and chilli sauce, if you like.

Caribbean Chicken Stew


  • 1/4 Tasse Ketchup
  • 3 garlic cloves, chopped
  • 1 tablespoon of sugar
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon browning sauce, optional
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon of paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 8 bone-in chicken thighs (about 3 pounds), skin removed
  • 1 pound fully cooked andouille chicken sausage pieces, sliced
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 celery ribs, finely chopped


  • In a bowl ketchup, garlic,Zucker, pepper sauce and, if desired, browning sauce; Stir in spices. Add the chicken thighs, sausage and vegetables. Cover; Refrigerate for 8 hours or overnight.
  • Transfer the chicken mixture to a 4- or 5-qt. slow cooker. Cover and cook on low until chicken is tender, 6-8 hours.

Sausage Egg Burritos


  • 1/2 pound lean turkey breakfast sausage
  • 3 largeOwner
  • 4 large egg whites
  • 1 tablespoon olive oil
  • 2 cups chopped fresh spinach
  • 2 plum tomatoes, seeded and chopped
  • 1 garlic clove, chopped
  • 1/4 teaspoon pepper
  • 6 whole grain tortillas (large), toasted
  • Salsa and guacamole, optional


  • In a large non-stick skillet, sear the sausage over medium-high heat until no longer pink and crumble, 4-6 minutes. Take out of the pan.
  • In a small bowl, whisk eggs and egg whites until combined. Add eggs in the same pan; cook, stirring, over medium-high heat until eggs are thickened and no runny egg remains. Remove from pan; wipe the pan clean if necessary.
  • Heat oil in a pan over medium heat. Add spinach, tomatoes and garlic; cook and stir until spinach wilts, 2-3 minutes. stir in sausage and eggs; heat through. Sprinkle with pepper.
  • To serve, place ⅔ of a cup of filling in the center of each tortilla. Fold the bottom and sides of the tortilla over the filling and roll up. Serve with salsa and guacamole, if desired.

Sausage and Spinach Salad


  • 4 teaspoons olive oil, divided
  • 2 fully cooked pieces of Italian chicken sausage (3 ounces each), cut into 1/4-inch slices
  • 1/2 medium onion, halved and sliced
  • 4 cups fresh baby spinach
  • 1-1/2 teaspoons balsamic vinegar
  • 1 teaspoon stone ground mustard


  • In a large non-stick skillet, heat 1 teaspoon oil over medium-high heat. add sausage and onion; cook and stir until sausage is lightly browned and onion is crispy-tender.
  • Put the spinach in a large bowl. In a small bowl, whisk together the vinegar, mustard, and remaining oil. drizzle over spinach; throw to cover. add sausage mixture; serve immediately.

Greek breakfast casserole


  • 1/2 pound pieces of Italian turkey sausage, casings removed
  • 1/2 cup chopped green pepper
  • 1 shallot, chopped
  • 1 cup water-filled artichoke hearts, rinsed, drained and chopped
  • 1 cup chopped fresh broccoli
  • 1/3 cup sun dried tomatoes (not packed in oil), chopped
  • 6 large eggs
  • 6 large egg whites
  • 3 tablespoons fat-free milk
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/3 cup crumbled feta cheese


  • Preheat the oven to 350°. In a large skillet, cook sausage, green peppers, and shallot over medium-high heat until sausage is no longer pink, crumble sausage into crumbles, 8-10 minutes; drain. Transfer the mixture to an 8-in. square casserole dish coated with cooking spray. top with artichokes,Broccoliand sun-dried tomatoes.
  • In a large bowl, whisk together the eggs, egg whites, milk, and spices until combined; pour over. Sprinkle with feta cheese.
  • Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving.

Simple sausage noodles


  • 8 ounces uncooked multi-grain spaghetti
  • 1/4 cup seasoned breadcrumbs
  • 1 teaspoon olive oil
  • 3/4 pound pieces of Italian turkey sausage, cut into 1/2-inch slices
  • 1 garlic clove, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes with no added salt, drained
  • 1 can (2-1/4 ounces) sliced ​​ripe olives, drained


  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, mix breadcrumbs with oil; cook and stir over medium heat until toasted. Take out of the pan.
  • Put sausage in the same pan; cook and stir over medium heat until no longer pink. add garlic; Cook 30-60 seconds longer. Stir in tomatoes and olives; heat through. Add spaghetti and mix. Sprinkle with toasted breadcrumbs before serving.

Mediterranean sausage food


  • 3/4 pound pieces of Italian turkey sausage, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 can (14-1/2 ounces) diced unsalted tomatoes, undrained
  • 1/4 cup Greek olives
  • 1 teaspoon dried oregano
  • 1/2 cup quinoa, rinsed
  • 3 cups fresh baby spinach
  • 1/2 cup crumbled feta cheese


  • In a large nonstick saucepan, using cooking spray, sauté sausage and onion over medium-high heat until sausage is browned and onion is soft.
  • add garlic; Cook 1 minute longer. Stir in tomatoes, olives, and oregano; bring to a boil.
  • Stir in quinoa. Top with spinach. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the stove; stir with a fork. Garnish with cheese.

Sausage Zucchini Pan


  • 1 pound Italian turkey sausage chunks, casings removed
  • 2 large zucchini, cut into 1/2-in. pieces
  • 1 large sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1 can (14-1/2 ounces) diced unsalted tomatoes, undrained
  • 1/4 teaspoon pepper
  • 2 cups hot cooked brown rice


  • In a large nonstick skillet with cooking spray, sauté sausage, zucchini, and onion over medium-high heat for 6-8 minutes, or until sausage is no longer pink, and crumble sausage. add garlic; Cook 1 minute longer. drain.
  • Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid has evaporated, stirring occasionally. Serve with rice.

Sausage and vegetable pan


  • 1 tablespoon olive oil
  • 1 package (12 ounces) fully cooked Italian chicken sausage pieces, cut into 1-inch pieces
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 pounds red potatoes (about 5 medium), thinly sliced
  • 1 package (10 ounces) frozen corn
  • 1/4 teaspoon pepper
  • 1-1/4 cups vegetable broth
  • 2 cups fresh baby spinach


  • Heat oil in a pan over medium-high heat; Fry the sausage and onion until the onion is soft. Add garlic and pepper flakes; Cook and stir for 1 minute.
  • Add potatoes, corn, pepper and broth; bring to a boil. Reduce the heat to medium; Cook, covered, until potatoes are tender, 15-20 minutes. Stir in the spinach until wilted.
  • Health tip: Italian chicken sausage has less than half the fat of regular sausage. It's lean, but it adds a lot of flavors.

Bean soup with sausage


  • 8 ounces lean turkey breakfast sausage
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 medium potato, peeled and diced
  • 4 cups of water
  • 1 bay leaf
  • 1/2 teaspoon each garlic salt, seasoning salt, and pepper
  • 1/2 teaspoon dried thyme
  • 1 can (28 ounces) diced tomatoes, undrained


  • In a large saucepan, cook sausage, onion, and green peppers over medium-high heat for 4-6 minutes, or until vegetables are tender and sausage is no longer pink, crumble sausage into crumbles, then drain.
  • Stir in beans, potatoes, water and spices; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until potatoes are tender.
  • Stir in the tomatoes and heat through. Remove bay leaf.

It's okay to crave certain foods. Cravings should not be ignored as they can lead to serious nutritional deficiencies in the unborn child. There is a lack of some minerals or vitamins and so the mother craves certain foods.


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