Salmonella in sausage?

I was at a BBQ earlier, and I was in the middle of eating my sausage when there was a little red speck. I cut the sausage open and it went all the way through. The sausage's were pink before cooked, obv, but I'm a little worried, I didn't eat any after that, But people ate the sausages that took the longest to cook, including me. I'm a bit worried, and I'm only quite young, so what shall I do?