Sausage storage tips

Storing sausages correctly is a crucial prerequisite for maintaining their pleasant taste. Or, to put it simply, sausages should be stored under ideal conditions until they are eaten.

This includes maintaining the correct air temperature and appropriate lighting in the room: the temperature should not be too high, and the lighting should not be too bright. A certain air humidity has a great influence on the safety of sausages. If the air humidity is too high, the sausages quickly become moldy. If the humidity is too low, they dry out quickly. Incorrect storage of sausages can lead to serious financial losses. Therefore, it is recommended to observe the following tips for storing sausages.

Storing grilled sausages and roasting sausages

If you do not want to use fresh sausages, then they can be stored throughout the day in a cool, well-ventilated area. Attention should be paid to sufficiently intensive air circulation and its temperature, which should not exceed 10 ° C. The sausages should be hung at a sufficient distance from each other. Freezing raw sausages immediately has its benefits. This allows you to have fresh grilled sausage or roast sausage at any time. If you have a quick freezer, you should use it. However, it is not recommended to store sausage frozen for longer than 4 weeks due to a possible deterioration in taste. Prolonged freezing leads to unwanted intramolecular changes in the fat. Grilled sausages can be hot smoked before freezing. It is also possible to smoke after thawing, just before cooking.

Never store raw grilled and roasted sausages at room temperature!

Storing hot sausages

All hot sausages described are freshly cooked sausages intended for immediate consumption. It is recommended to store them in the refrigerator at 4-6 ° C. They can be stored uncut at this temperature for 3 weeks.

Hot sausages can also be frozen after boiling and cooling.

This applies to both non-smoked and hot-cooked smoked sausages.

Storing cooked sausages

Blood and liver sausages, which are not smoked and have naturine-trepan casings, are stored, like hot-cooked sausages, in the refrigerator. Their storage time is also about 3 weeks. Cold smoked blood and liver sausages cooked in special casings can be stored in a cool, well-ventilated room or frozen. Due to the slightly higher fat content, cooked sausages should be stored in the freezer for no more than 1 month.

If you want to freeze the sausage, then you can not cook it after cooking. When cooked immediately after thawing, it gets a fresh taste and does not become grainy. After cold smoking, boiled sausages can be left in a smoking cabinet for 2-3 weeks if the room temperature does not exceed 15 ° C.

Storing raw smoked sausages

The storage conditions for this type of sausages are relatively high. The room air temperature should never exceed 15 ° C. At higher temperatures, sausage fat
begins to melt and clog the pores of the sausage casings from the inside. In this case, the sausages cannot "breathe" and acquire a musty smell.

In addition, when storing raw smoked sausages, the relative humidity in the room should be ideal, ie, it should be 75-80%. At high air humidity there is a risk of salting and mold growth of the sausages. Insufficient air humidity leads to severe shrinkage. The edges dry out especially strongly, and the sausages themselves become rancid and hollow. In addition, you should pay attention to the fact that the sausages are hung in a well-ventilated area, in which drafts are completely excluded. The latter can cause the occurrence of the same marriage as insufficient air humidity. Special care is required in homes with central heating. The air humidity in them is often insufficient and therefore there are no conditions for storing raw smoked sausages. The raw smoked sausages should not be exposed to bright light. Ultraviolet rays accelerate the decomposition of fat and cause it to go rancid. This fat is inedible. Its distinctive feature is yellow.

Cold-smoked uncooked sausages can be stored in a smoking cabinet if the room temperature is not too high.

Storing canned sausages

They are stored in cool, dry rooms. Banks should not be stacked too close to each other, as this impedes air circulation. When stacked too tightly and stored in damp basements, they rust. With a single sterilization, the jars should not be stored for more than 3 months (at a temperature of about 5 ° C). If the jars are sterilized 2 times, they can be stored at 10 ° C for about a year.

Do not forget to make the necessary inscriptions on the banks!

K.F. Schmidt - Homemade Sausages

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