Raw sausage generally should not be eaten because it can contain harmful bacteria such as Salmonella, Listeria, Campylobacter, and E. coli that cause food poisoning. Sausages made from raw meat need to be cooked thoroughly to an internal temperature of at least 160°F (71°C) for pork and beef sausages, and 165°F (74°C) for poultry sausages to ensure safety. Eating raw or undercooked sausage can lead to serious foodborne illness, especially for vulnerable groups like children, elderly, pregnant women, and people with weakened immune systems. That said, there are some special raw sausages prepared traditionally with very fresh, high-quality meat that some people eat raw, such as the Italian Salsiccia di Bra made mostly from lean veal, or cured dry sausages like salami and pepperoni, which are safe to eat without cooking because they undergo curing or smoking processes that preserve them. However, these are exceptions and not the norm for most fresh sausages. In summary, unless specifically made to be eaten raw (like certain cured sausages), raw sausage should be avoided to prevent the risk of food poisoning and should always be cooked properly before consumption.