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You would potentially grow bacteria that would make you sick. The production of cured sausage has to follow a specific process that makes use of the correct balance of salt, water activity, and acidity (often, along with the addition of nitrates) to create a safe product. You can certainly make fresh sausage and cook fully, or refrigerate for a few days, ...


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To clarify, after your comments on Moscafj's answer and your comments: To have your sausages safe, it is not enough to have them in an oven set to 150 F. Rather, you have to ensure that their internal temperature goes from room to over 140 quickly enough (less than 2 hours), and this won't happen in an oven set to 150 F. It can happen either in an oven set ...


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