How Long Does Cooked Sausage Last In Refrigerator: Time Guide
Proper storage of cooked sausage helps preserve its delicious flavor and extends its usefulness in your weekly meal planning. Understanding refrigeration timeframes allows you to make the most of your culinary preparations.
How long can cooked sausage stay in the fridge?
Cooked sausage can stay in the fridge for up to 3 - 4 days. After this time, it is likely to spoil.
Storage method:
Let the sausage cool down while it's still hot, then put it in a sealed container or wrap it well with plastic wrap.
If the sausage has gravy, storing it together with the gravy can better maintain its moisture, but don't let it soak for too long to avoid getting soft.
If you want to store it for a longer time:
If frozen, it can be stored for up to 2 - 3 months. Store it in small portions to avoid repeated thawing.
Try to consume it within 24 hours after thawing, and it's best not to refreeze it.
What temperature should cooked sausage be stored at?
Refrigeration temperature: Ensure that the fridge temperature is ≤ 4°C. Adjust to medium-high coldness. Avoid overloading the fridge to prevent affecting the circulation of cold air.
Freezing temperature: Ensure that the temperature is ≤ - 18°C. It is best to use the freezer compartment. Also, divide and seal the sausage to avoid freezer burn.
Key details: It must be refrigerated or frozen within 2 hours after being cooked. In summer when the temperature exceeds 32°C, it is best to store it within 1 hour. Whole sausages are more suitable for storage than sliced ones as they can reduce water loss and the contact surface with bacteria to maintain freshness. Sausages with sauce should not be refrigerated for more than 3 days, while dry sausages can be extended to 4 days.
How to store cooked sausages without a refrigerator?
Salt curing isolation method
While the cooked sausage is still hot, coat it with a layer of coarse salt. Whatever you do, don't wash it off! Salt can absorb moisture and inhibit bacteria. Wrap it well with a clean gauze and hang it in a cool, ventilated place, avoiding direct sunlight. It can be stored for up to 2 days. This method is suitable for dry areas. Use it with caution on humid days!
Oil-sealing isolation
Completely immerse the sausage in cooking oil (rapeseed oil or olive oil will do), ensuring that the meat is completely submerged. The oil can isolate air and bacteria. Store it at room temperature for 1 - 2 days. When eating, take it out and heat it. Don't discard the oil; it still smells good when used for stir-frying.
Vinegar soaking for sterilization
Slice the cooked sausage and soak it in a mixture of white vinegar and cold boiled water (ratio 1:3). Adding two cloves of garlic can further inhibit bacteria. Place it in a sealed jar in a cool place and consume it within 1 day. The taste will be a bit sour but it's safe.
Spice coating protection
Mix a large amount of pepper powder, chili powder, and cumin powder, then thickly coat the surface of the sausage. The antibacterial components in the spices can delay spoilage. Wrap it tightly with dry lotus leaves or baking paper and store it in a cool place for 1.5 days.
Honey/sugar coating
Heat honey or white sugar until melted and brush it on the surface of the sausage while it's hot to form a sugar crust that locks in moisture. Hang it in a ventilated place. This is suitable for sausages with a firmer texture and can be stored for about 1 day. Don't use it in areas with a lot of ants!
Can cooked sausage be stored in the fridge with other meats?
They can be stored together, but strict isolation is required:
Layered storage: Place cooked sausages on the upper layer of the fridge and raw meat on the lower layer to avoid blood from raw meat dripping and contaminating cooked food.
Sealed packaging: Seal the sausage in a fresh-keeping box or sealed bag. Raw meat should also be individually packaged, especially seafood and poultry which are prone to carrying bacteria.
Limited-time consumption: Even with isolation, cooked sausages should not be refrigerated for more than 4 days. Process raw meat within 2 days as much as possible or freeze it as soon as possible.
Dangerous operations:
Don't store raw meat exposed in the fridge to avoid the juice contaminating cooked food.
Don't use the same knife and cutting board when cutting raw meat and cooked sausage to avoid cross-contamination.
Practical tips:
Emergency isolation method: When space is insufficient, tightly wrap the cooked sausage with plastic wrap and then cover it with a bowl to prevent the mixing of odors.
Mark the date: Stick a label on the fresh-keeping box of the sausage to easily remember the storage time.
Special area for raw meat: Designate a "raw meat area" in the fridge and place kitchen paper at the bottom to absorb blood.
What is the best way to reheat cooked sausage?
The method of reheating cooked sausage is actually very flexible. It mainly depends on the texture you like:
Frying in a pan
Pour a little oil into the pan and turn on medium-low heat. Make two diagonal incisions on the sausage, which will make it cook faster, then put it into the pan to fry. Fry each side for two to three minutes. Stop when the outer skin is a bit crispy and you can hear a sizzling sound. This method can lock in the meat juice, and the crispy outer skin tastes really delicious.
Heating in the microwave
Place the sausage on a microwave-safe plate, pour a spoonful of water and cover it with a wet paper towel to prevent it from drying out. Heat it on high for 30 seconds to 1 minute. Remember to turn it over in the middle. This method is the fastest when you're in a hurry, but the texture will be a little softer.
Baking in the oven
Preheat the oven to 180 degrees first. Place the sausage on a baking rack and put aluminum foil underneath to catch the drips. Bake for 8 to 10 minutes. You can turn on the hot air mode during the last two minutes, so the outer skin will be more fragrant and crispy. It will taste just like freshly baked.
How to tell if cooked sausage has gone bad?
Smell it:
A normal sausage should have a meaty or smoky smell. If it has gone bad, it will smell sour, rotten, or even like a rotten egg.
Check the color:
If the surface turns gray or green, or has white/black mold spots, that's not right. When cut open, if the color looks cloudy, it should normally be a uniform pink or brown.
Feel the texture:
The surface of a fresh sausage will be a bit dry. If it feels a bit sticky and slippery, as if there is a sticky layer, be careful.
Check the storage time:
If it has been refrigerated for more than 4 days, or left at room temperature for more than 2 hours (reduced to 1 hour in summer), just throw it away.
Taste a small bite (with caution):
If the taste is bitter, sour or has a stinging sensation on the tongue, spit it out immediately and rinse your mouth. Don't swallow it!
