Tasty and juicy sausage is a product that is available in almost every home. When shopping in a store, you need to look at the expiration dates of most purchased goods, but storing sausages is a separate issue. Many people don’t even think about the fact that failure to follow certain rules when storing different types of meat products leads to serious poisoning and can even cause death.
How long can sausage be stored after opening the package?
I think that everyone knows that any product, after opening the package, reduces its shelf life. Since the packages are sterile and tightly packed and do not allow germs and dirt to penetrate, and after opening this process can occur faster. Moreover, meat is a fairly perishable product.
So, if you decide to store the opened package in the refrigerator, the product can stay there for no more than 10-12 days.
You can increase the shelf life in the freezer, but we do not recommend doing this too often, as different products in the composition can spoil the taste.
Tips for extending shelf life
To increase the shelf life of expensive snacks, experienced housewives resort to some tricks.
The list contains tips on how to store and revive smoked sausage:
- To avoid premature spoilage, the cut is lubricated with fat (vegetable or olive oil, lard). Some housewives use egg white instead of fat.
- If a white coating appears on a raw smoked sausage product, do not throw it away. It is enough to place the stick in a strong salt solution for 5-7 minutes, then remove it from the liquid and wipe dry with a clean towel.
- It is recommended to place a few slices of lemon in the parchment or foil in which the sausage is wrapped. This will increase the shelf life of the product.
- If the surface of the sausage has become slippery, but there are no other signs of spoilage, the product is washed under running water and wiped dry. After this, it will last no more than a day. Some housewives make sure to fry the product after washing.
- If the sausage has dried out during storage, use a microwave to soften it. The product is placed in the oven for a couple of minutes.
- If the sausage is stored in the basement, then garlic is placed in the parchment in which the stick will be wrapped and mustard powder is poured in to prevent the appearance of mold.
- Horseradish or nettles are often placed at the bottom of the sausage storage box to increase the shelf life of the snack.
- One way to prevent spoilage of cooked sausage is to coat it with vinegar essence.
- It is recommended to store horse sausage in a container with flour and bran.
Shell type
The casing is a fairly important part of the sausage, as it is the product that covers the sausage and protects it not only from external influences, but also from dirt and germs. Thereby extending the shelf life of the sausage.
Natural
Undoubtedly, this type of shell is better than others, but it has a number of inconveniences that reduce sales. Since natural casings require more time when making sausage. They are made from the internal organs of domestic animals. Naturally, all this goes through a lot of processing.
When consumed, they take a long time to clear and reduce their shelf life by 2-4 days. It is because of these factors that natural casings appear on store shelves less and less often. After all, it is much more profitable for both the seller and the buyer if the sausage is cleaned faster, without unnecessary effort, and the shelf life is as long as possible.
Semi-synthetic casings
This type of shell does not allow air to pass through. But they increase the shelf life of the product to 2 weeks. These casings are the most popular because they have a “nice appearance” and are most reminiscent of natural casings.
There are many different options for this type of casing on the market (single-layer, double-layer, multi-layer, permeable, etc.) Moisture and gas-tight casings are now very popular, since they are protected from exposure to foreign odors and water vapor. That is, nothing will affect the taste, color and smell of sausages.
Signs of a spoiled product
Spoiled meat products not only taste bad, but also pose a serious health risk.
It is important to know the signs of missing smoked products:
- spots, greenish coating and grayish tint on the cut;
- sour or sweetish unpleasant odor;
- musty taste;
- the appearance of a white coating on the surface of the product;
- slippery discharge on the product;
- change in sausage color.
If a whitish coating appears on the sausage, then it is soaked in salt and consumed within 24 hours. Products with signs of spoilage cannot be stored longer.
When mucus appears (not accompanied by other signs), the sausage is soaked in salt brine, fried or boiled. After this, it can be given to animals or consumed within 12 hours.
If other indicated signs indicate spoilage of the product, then eating it is strictly prohibited, as is trying to soak it in vinegar or salt. This will lead to poisoning and even infection with botulism.
Polyamide coating
Most often, this casing is used for boiled sausage. Polyamide has high mechanical strength and protects the product from fats, microorganisms, odors, gases, etc. Moisture resistance allows you to maintain the original weight of the product. I also use this casing for liver sausages, sausages, ham, pates, as well as processed cheese.
It is clear that each product has its own expiration date. And also that the shelf life of the product is also influenced by external factors. If these parameters do not match in temperature and humidity, the product will deteriorate much faster and will be unusable.
What to do to keep sausage for a long time
- To preserve raw smoked sausage, you need to take 3 tbsp. l. salt per 0.5 liter of liquid. Lower the meat product for 5 minutes, remove it, dry it, wrap it in parchment and put it in the refrigerator.
- If the meat product is weathered, then put it in chilled milk for half an hour.
- It is advisable to store sausage in a refrigerator box for vegetables and fruits. Remove white deposits with a cloth and vegetable oil.
- To prevent the cut edge from drying out, wrap it in a special film or put it in a plastic container.
- If the product is vacuum sealed, it can be stored for a longer period of time.
How to properly store sausage in the refrigerator.
The refrigerator is the most ideal option for storing any types of sausages. You won't find a better place for sausage! The only thing worth considering is that each type of sausage requires a certain storage temperature.
- For example, for boiled sausages, a more suitable temperature is from 2 to 4 degrees above zero.
- For boiled-smoked products, +10 degrees is the most suitable temperature.
- Raw smoked sausages are suitable for a similar air temperature, from 7 to 15 degrees.
- Homemade sausages (blood sausage, liver) require storage at a temperature no higher than 5 degrees Celsius.
Naturally, each type of these sausages has individual shelf life, but by adhering to the temperature regime you can extend the shelf life.
Can sausage be stored in the freezer?
Undoubtedly, if you put sausages in the freezer, their shelf life will be significantly extended. Only certain types of sausages can be stored: raw smoked, dry-cured and homemade sausages. In this article we will tell you how you can extend the shelf life of your products:
- Before freezing, make sure the shell is intact; if you notice damage, it is best not to freeze the product. As a last resort, you can wrap the product in parchment paper or foil.
- Homemade sausages require a little more attention. Before freezing, place the product in a container with a tight-fitting lid.
- Keep in mind that the bottom shelf of your freezer is at its coldest, so it's best to place it on the top shelves.
If you follow all the above rules, you can extend the shelf life of your product from 1 to 10 months.
The duration of storage depends directly on the type of sausage. When you need sausage products, just defrost it in advance for consumption, after which you can store it in the refrigerator or eat it.
Where to store products
Before purchasing a refrigerator for storing sausages in a store, decide what exactly you need. Packaged and packaged products are placed in refrigerated racks (usually in self-service areas), and those that are cut at the direct point of purchase are placed in gastronomic refrigerated display cases.
In open equipment, the fan creates a curtain of air, which separates heat flows and maintains the set operating mode. The built-in cooling system for closed store displays quickly restores the set parameters after the door is opened. Under such conditions, sausage cuts do not weather for a long time.
Equipment for storing meat-containing products is presented on the market in a huge variety, and each sample has individual characteristics. When purchasing equipment for your store, choose only those models that are distinguished by:
- functionality;
- reliability;
- efficiency;
- verified testing under real operating conditions.
If you have little understanding of technical parameters, entrust this task to a trusted specialist from your company or equipment supplier. You will be assisted in determining the external dimensions and usable volume, and will install and connect equipment for sausage storage. You can also enter into a contract with a professional to service your equipment. Timely, qualified assistance guarantees the reliability of the purchased equipment.
The store owner is personally responsible for storing products in the store. And the freshness of sausages that have not yet reached the counter is guaranteed by the Milk-West Trade House. The company acts as a distributor of the largest manufacturers in Russia and Belarus and cooperates with well-known chain retailers. We supply legal entities directly from our meat processing plant with more than 50 types of cheese and 40 items of delicacies of our own Anton Palych brand, as well as products of partner companies. Compliance with expiration dates and storage conditions ensures that the supplied products always remain suitable for consumption by the end consumer.
Storing sausages depending on the variety
Few people know that if you need to store sausages of any kind for more than 3 days in the refrigerator, then you need to wrap the sausage in parchment paper or foil. We strongly do not recommend wrapping sausages in cling film, as condensation may occur. And this humidity will only cause the product to spoil faster.
Varenka and ham
I think everyone knows that boiled sausage has the shortest shelf life. Especially if it is already open from the shell. Opened sausage can be stored in the refrigerator for no more than 3-4 days. The ideal temperature for this type of sausage is 6-8 degrees above zero; store for no more than 7 days.
It is not recommended to place such sausages in the freezer, since the composition contains a large amount of water, which will simply begin to freeze in the freezer, and the sausage will lose its taste and elasticity. If you still need to store boiled sausage in the freezer, then it is best to buy the product in vacuum packaging, or wrap the sausage in foil.
To preserve the quality of the sausage for as long as possible, you can use one small life hack: to avoid weathering of the edges of the sausage, you can grease the cut edge and then wrap it with cling film. It is very important to study the label with expiration dates and the composition of sausages.
Doctoral
Doctor's sausage can be stored a little longer than boiled sausage or milk sausage. On average, the shelf life of such sausage when opened is up to 6-7 days. If the packaging is not damaged and storage takes place in the refrigerator, where the temperature does not exceed 8 degrees, then such sausage can be stored for up to 3-4 weeks. The better the casing that covers the sausage, the more it can stay fresh.
Doctor's sausage, like milk sausage, is not recommended to be frozen, since most of the composition is water, which will simply freeze in the freezer and spoil the taste of the sausage.
Tips for housewives
It is not difficult to ensure proper storage conditions for sausage if you are in your apartment. However, it is not always possible to maintain the original quality of sausage due to the influence of some external factors or other reasons.
How to determine expiration date
First of all, look at the label. The date of manufacture, the manufacturer's recommended expiration date, or the date of final use must be present here. In order not to buy the missing delicacy, pay attention to signs indicating that the sausage has gone bad.
Signs of corruption
If for some reason the markings are missing, evaluate the following properties:
- Appearance. There should be no stains on the stick. If it is cut, the color of the cut should not be of a different shade or have a coating.
- Aroma. If the sausage emits a sour, salty or sweetish odor that is very different from the original aroma, the product is spoiled.
- Shell. A spoiled delicacy will be covered in a sticky or slippery substance and the stick will be less resilient.
- Taste. If the sausage tastes different from the original, it means it’s gone.
Never buy a delicacy if you notice at least one of these signs.
Consequences of eating stale products
It is strictly not recommended to eat missing sausages. If you decide to take a chance and try a spoiled product, keep in mind that consuming it can cause poisoning. If you feel nausea or dizziness, accompanied by vomiting, diarrhea or fever, call an ambulance immediately.
How to choose sausage for long-term storage
If you choose sausage to use immediately, buy any variety, following the dates on the label. If you need to buy sausage for the future, give preference to raw smoked or dry-cured products in vacuum or polyamide packaging.
How to keep a cut edge fresh
To prevent the cut edge of the stick from drying out, grease it with egg white, lemon juice or vegetable oil. The weathered delicacy can be restored by dipping a stick in milk for a while. If the cut of a raw smoked sausage is covered with mold, but the stick itself is not damaged, remove it with a cotton pad soaked in vinegar and lubricate it with vegetable oil.
Which variety is best to take on the road?
In order for the product to retain its quality on the road, it must be properly packaged. First of all, do not risk taking boiled, homemade or liver with you. No matter how well you pack them, they can still go bad. The best option is smoked, raw smoked or dry-cured products. Before traveling, dry the stick and then wrap it in baking paper or newspaper. It is not recommended to put the delicacy in plastic bags. If it is not possible to properly prepare and package the product, give preference to ready-made sausage slices in vacuum packaging.
How to store in hot weather
Sausage does not tolerate high temperatures and quickly loses its proper quality in the heat. To prevent this:
- brush the cut with egg white, place a slice of lemon on top, then wrap the stick in foil;
- wrap the product in parchment or foil, after pouring mustard powder there and putting in a few cloves of garlic;
- wrap the stick in a cloth soaked in vinegar essence.
These tips will extend the shelf life of the product, but still try to keep it in the heat for as little time as possible.
How to soften sausage
If the sausage has hardened over time, you can soften it by steaming it for 20 minutes. After this, place the steamed product in the refrigerator. Another method involves wrapping the stick in a damp cloth.
How to clean sausage if it is difficult to clean
It happens that the casing comes off the stick easily, and sometimes it happens that the sausage is completely impossible to peel. In such cases, place the stick under running cold water, after cutting off the tails. It is not advisable to soak sausage in containers with water, as it may lose its taste.
If you only need a few pieces, cut them off first and then remove the casing.
How to clean hunting sausages
Such sausages are difficult to clean, since their casing is always natural products, and the structure of the sausage is embossed. If the method of cleaning under running cold water does not help, hold the tip of the stick in boiling water for a while, but do not dip it entirely. Homemade hunting sausages can be eaten with the skin on, after washing it first.
The conditions and standards for storing sausage depend on its variety and type of casing. Boiled, liver or homemade sausages go bad the fastest. Raw smoked and dry-cured products can last in the refrigerator for a longer time.
