Yes please do not test that theory. Pork is known for trichinosis, it doesn't matter what anyone says, don't take the risk. Sausage is the worst, the surface of the meat is ground into the rest, if you don't cook sausage thoroughly, you will absolutely run into trouble. Red meat is the only safe meat blue rare in my opinion. Lower your heat a little bit for the bacon, maybe half or 40% power. The snap of the fat will tell you if it's too hot, I'm sure you'll experiment. Take care.