Eating Sausages During Pregnancy: Is it Safe?

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Feasting on some meaty sausages while you’re pregnant might be what you’ve been craving for quite some time. Or maybe you might have been recommended by a nutritionist to have protein in the form of sausages since they can be a great addition to your diet too. Knowing a few facts about it is always best and therefore can let you know if you can sink your teeth into it right away.

In this article:

Different types of Sausages – Which Types are Safe and Which are Not?
Can I Eat Pork Sausage while Pregnant?
Can I Eat Italian Sausage while Pregnant?
Can I Eat Hot Dog Sausages when Pregnant?
Side Effects of Eating Sausages During Pregnancy
Benefits of Eating Sausages while Expecting
7 Safety Tips to Follow when Eating Sausages during Pregnancy
12 Tasty and Healthy Sausage Recipes to Satisfy Your Cravings

An Ultimate Guide for Eating Sausages During Pregnancy

Different types of Sausages Which Types are Safe and Which are Not?

Smoked Sausages

These sausages made from ground meat or chopped ones that are seasoned well, cooked and smoked. A wide, and popular, variety of sausages such as cooked bratwurst, salami, bologna and hot dogs are prepared like this and fall under this category.

Dry/ Semi-Dry Sausages

These are a unique kind of sausage that is usually mixed with meat that is chopped or ground, cultured well and then cured by using sodium nitrite and salt. Certain casings are then used to place these inside them, where they are allowed to ferment and then dried. Many favorite sausages such as bologna and pepperoni are dry/semi-dry sausages.

Fresh Sausages

These sausages are prepared from chopped pieces of meat (which have been cured properly beforehand and seasoned well) that are prepared fresh. Most of the sausages that are made from pork, beef or the other variety of sausages that are great for breakfasts and hail from Italian cuisine, are usually fresh sausages.

Can I Eat Pork Sausage while Pregnant?

These sausages are not the best and most safe to be consumed if you are pregnant. They are high in fat content too. You can eat it in moderate quantities during pregnancy if they are cooked properly. It is necessary to ensure that they are refrigerated properly when stored and cooked in a proper manner during preparation.

Can I Eat Italian Sausage while Pregnant?

Just like the pork sausages, proper preparation and refrigeration work best for you. remember that Italian sausages contain more than 85% meat and fat, thus super high in calories. A large number of spices in these sausages may give you heartburn. But eating them occasionally will not cause health issues.

Can I Eat Hot Dog Sausages when Pregnant?

The process of cooking is what rids these sausages of any bacteria. So if they are not cooked well and also not consumed while nice and hot, stay away from these types.

What are the Side Effects of Eating Sausages During Pregnancy?

Increased Amount of Sodium and Fat Deposits in Your Body

Sausage is made up of nearly 27% of fat, 10% of which consists of saturated fats while 1.2% of the sausage is made up of sodium. But eating sausages while pregnant could lead to urinary and coronary diseases for you as well as your baby.

The Risk of Being Infected with Listeria

Listeria is a specific bacteria that can directly affect the pregnancy framework, leading to consequences such as premature delivery, miscarriages and in the worst-case scenario, stillborns.

Pregnancy Complications

There is always a high chance of any microbe being alive inside it. It is best to ensure supervised preparation of the sausages to have them fully cooked and fine, to avoid any pregnancy issues.

Higher Chance of Contracting Diseases

Some symptoms of being infected with salmonella can cause severe nausea, intense stomach aches and are followed by diarrhea, vomiting and frequent dehydration. This is further compounded by high fever and body aches. Another parasite causing toxoplasmosis directly leads to premature delivery of the baby, jaundice and convulsions in the mother.

You May Suffer from Heartburns

Having a lot of spicy foods can cause heartburn, leading to not sleeping well at night and waking up frequently.

5 Awesome Benefits of Eating Sausages while Expecting?

  • Sausages contain all necessary nine amino acids and are high in proteins that are required to maintain your muscle strength.
  • They are rich in vitamin B-12, which needed to produce hemoglobin and metabolize the body fats and proteins.
  • Iron is necessary for a pregnant woman to maintain proper hemoglobin levels and to prevent anemia.
  • Sausages are rich in zinc, iron and other minerals in it which are quite important for the development and growth of a baby.

Please remember that sausages still do not count as healthy foods and that all the benefits listed above are present in healthier foods.

7 Safety Tips to Follow when Eating Sausages

  • Always consume the sausage when it is fresh and hot. If not, always remember to reheat it to the appropriate temperature and then consume.
  • Avoid eating sausages that are not cooked well or if you think are not fresh.
  • Store sausages in the fridge for no more than two days. While consuming them after that, make sure they are heated fully again and cooked until hot.
  • Always consume hot.
  • Make sure that any raw meat preparations stay away from sausages. The juices of the meat could enter the sausage and allow certain bacteria to breed.
  • Some sausages are uncooked, others are ready-to-eat. Make sure you cook both at the right temperature.
  • Always opt sausages that are less spicy and contain substantially low amounts of sodium and fats.

12 Tasty and Healthy Sausage Recipes to Satisfy Your Cravings

sausage during pregnancy

Couscous & Chicken Sausage Skillet

Ingredients

  • 2 teaspoons olive oil
  • 1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavour of your choice and sliced
  • 1-1/4 cups uncooked pearl (Israeli) couscous
  • 1 small onion, finely chopped
  • 1 celery, finely chopped
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 cup reduced-sodium chicken broth
  • 1 cup of water
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup crumbled feta or parmesan cheese, optional

Directions

  • In a large nonstick 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 longer.
  • Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, 10-12 minutes or until liquid is absorbed.
  • Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If wanted, sprinkle with cheese.

Italian Sausage Veggie Skillet

Ingredients

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

Directions

  • Cook pasta according to package directions 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 garlic and cook 1 minute longer.
  • Add zucchini and peppers; cook until crisp-tender, 3-5 minutes.
  • Add tomatoes, salt and pepper.
  • Cook and stir until vegetables are tender and begin to release their juices, 5-7 minutes. Serve with the pasta.

Spaghetti Squash Lo Mein

Ingredients

  • 1 small spaghetti squash (about 2 pounds)
  • 2 tablespoons sesame oil, divided
  • 1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavour of choice, sliced
  • 2-1/2 cups julienned carrots
  • 2-1/2 cups shredded red cabbage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped fresh cilantro
  • Reduced-sodium soy sauce and Sriracha chilli sauce, optional

Directions

  • Halve the squash lengthwise and discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender for about 15 minutes. Cool 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. Remove from pan.
  • In the same pan, heat 2 teaspoons oil over medium-high heat; saute carrots and cabbage until crisp-tender, 4-6 minutes. Stir in salt and pepper. Add squash, sausage and remaining oil; toss and heat through. Sprinkle with cilantro. If desired, serve with soy sauce and chilli sauce.

Caribbean Chicken Stew

Ingredients

  • 1/4 cup ketchup
  • 3 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon browning sauce, optional
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon 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 links, sliced
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 celery ribs, finely chopped

Directions

  • In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight.
  • Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is tender, 6-8 hours.

Sausage-Egg Burritos

Ingredients

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

Directions

  • In a large nonstick skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 4-6 minutes. Remove from pan.
  • In a small bowl, whisk eggs and egg whites until blended. In the same pan, add eggs; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan; wipe skillet clean if necessary.
  • In skillet, heat oil over medium-high heat. Add spinach, tomatoes and garlic; cook and stir until spinach is wilted, 2-3 minutes. Stir in sausage and eggs; heat through. Sprinkle with pepper.
  • To serve, spoon ⅔ of a cup of filling across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll-up. If desired, serve with salsa and guacamole.

Sausage Spinach Salad

Ingredients

  • 4 teaspoons olive oil, divided
  • 2 fully cooked Italian chicken sausage links (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

Directions

  • In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender.
  • Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately.

Greek Breakfast Casserole

Ingredients

  • 1/2 pound Italian turkey sausage links, casings removed
  • 1/2 cup chopped green pepper
  • 1 shallot, chopped
  • 1 cup water-packed 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

Directions

  • Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes.
  • In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. 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 Pasta

Ingredients

  • 8 ounces uncooked multigrain spaghetti
  • 1/4 cup seasoned bread crumbs
  • 1 teaspoon olive oil
  • 3/4 pound Italian turkey sausage links, cut into 1/2-inch slices
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, toss bread crumbs with oil; cook and stir over medium heat until toasted. Remove from pan.
  • Add sausage to 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 toss to combine. Sprinkle with toasted bread crumbs before serving.

Mediterranean Sausage Meal

Ingredients

  • 3/4 pound Italian turkey sausage links, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced 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

Directions

  • In a large nonstick saucepan coated with cooking spray, cook sausage and onion over medium heat until sausage is browned and onion is tender.
  • Add garlic; cook 1 minute longer. Stir in the 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 the liquid is absorbed. Remove from the heat; stir with a fork. Garnish with cheese.

Sausage Zucchini Skillet

Ingredients

  • 1 pound Italian turkey sausage links, casings removed
  • 2 large zucchini, cut into 1/2-in. pieces
  • 1 large sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/4 teaspoon pepper
  • 2 cups hot cooked brown rice

Directions

  • In a large nonstick skillet coated with cooking spray, cook sausage, zucchini and onion over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. 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 is evaporated, stirring occasionally. Serve with rice.

Sausage & Vegetable Skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 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

Directions

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

Bean Soup with Sausage

Ingredients

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

Directions

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

It’s okay to crave certain foods. Cravings should not be just ignored as it could lead to some serious defects in the unborn’s nutrition. There are deficiencies of some minerals or vitamins and so the mother craves for particular food.

Sources

https://www.nhs.uk/conditions/pregnancy-and-baby/foods-to-avoid-pregnant/

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