Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. Is it safe to store them for a long time and where? Are they fully cooked or not? The information below will answer these and other questions. Use the chart as a guideline for safe storage.
Sausages are either uncooked or ready-to-eat. Red meat, like beef, pork, lamb, or veal, poultry, like turkey or chicken, or a mix of the two can be used to make them. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages.
Uncooked sausages made with ground beef, pork, lamb, or veal should be cooked to 160°F to keep people from getting sick. Uncooked sausages that contain ground turkey and chicken should be cooked to 165°F.
Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked.
The USDA’s Food Safety and Inspection Service (FSIS) checks all sausages that are shipped between states and those that are sent to other countries. If sausages are made in a store (like a grocery store, meat market, or restaurant) and sold in the same state as the store, the health or agriculture department of that state may be in charge of those sausages.
Smoked sausage is a flavorful processed meat that can be enjoyed in many dishes. However, like any perishable food, it’s important to pay attention to the use by date on the package. Can you still eat smoked sausage after that date has passed? With proper storage, the answer is yes! Read on to learn how long smoked sausage stays fresh and safe after opening.
Overview of Smoked Sausage Use By Dates
The use by date on smoked sausage refers to when it is at peak quality, not necessarily when it expires. An unopened package will stay fresh for 1-2 months beyond that date if stored properly. Once opened, smoked sausage should be eaten within 3-5 days.
Freezing can extend the shelf life of smoked sausage for 2-3 months beyond the use by date Thaw and cook frozen sausage within 3 days after thawing
So for maximum freshness, follow use by dates on unopened smoked sausage. But don’t toss it out immediately after – with proper handling, it can still be safely enjoyed.
Signs Smoked Sausage Has Spoiled
Though smoked sausage keeps for a period after its use by date it won’t last forever. Be on the lookout for these signs it’s gone bad and needs to be discarded
- Mold growth – dry fuzzy patches or slimy film on the sausage
- Rancid odor – foul, sour smell indicates spoilage
- Off color – unnatural gray, green, or brown hues
- Slimy texture – stickiness or mushiness
- Unusual taste – bitter, sour, or funky flavor
If your smoked sausage displays any of these red flags, play it safe and throw it away. Don’t taste questionable sausage.
Proper Storage for Maximum Freshness
To safely enjoy smoked sausage as long as possible after its use by date:
- Refrigerate unopened packages at 40°F or below.
- Keep opened sausage tightly wrapped and towards the back of the fridge.
- Freeze for long-term storage up to 2-3 months.
- Store in airtight packaging or containers.
- Avoid temperature fluctuations – don’t leave sausage out on counter.
- Use opened sausage within 3 days. Discard if smells or looks off.
Proper cold storage slows bacteria growth and keeps smoked sausage fresher longer.
Freezing and Thawing Smoked Sausage
Freezing smoked sausage allows it to keep for months beyond the use by date. Follow these guidelines:
- Wrap tightly in plastic wrap or freezer bags. Remove air.
- Label packages with contents and freeze-by date.
- Freeze at 0°F or below for best preservation.
- Once thawed, use within 3 days. Do not refreeze.
- Thaw frozen sausage in the refrigerator, not at room temp.
With proper freezing techniques, smoked sausage stays safe and retains good quality for extended storage.
Reheating Smoked Sausage Safely
It’s important to reheat thawed or leftover smoked sausage properly to 165°F Here are safe reheating methods
- On the stovetop – cook over medium heat, stirring frequently until heated through.
- In the oven – bake at 350°F until hot, about 15-20 minutes.
- In the microwave – heat in 30 second bursts, checking internal temp.
- On the grill – cook over indirect heat, turning to warm evenly.
Only reheat the amount you plan to eat. Refrigerate leftovers immediately and use within 3 days. Discard sausage that smells or looks off.
Tips for Using Smoked Sausage Past Its Date
To enjoy smoked sausage safely after its use by date:
-
Inspect carefully before use. Check for sliminess, mold, foul odors. When in doubt, throw it out.
-
Cook thoroughly to 165°F. Heating to this internal temperature kills any bacteria.
-
Add to hearty dishes like soups, casseroles, pasta sauce. Cooking dilutes any off flavors.
-
Slice and pan fry until crispy. The sear masks minor spoilage.
-
If reheated sausage smells or tastes unpleasant, discard it. Don’t taste questionable food.
-
When using older smoked sausage, stick to the 3 day rule after opening or thawing.
Following basic food safety helps you get the most out of smoked sausage past its prime.
Frequently Asked Questions
How can you tell if frozen smoked sausage is still good?
Check for ice crystals, freezer burn, or foul odors. If frozen properly, smoked sausage can last 2-3 months past its use by date.
Can you eat smoked sausage that smells a little off?
No, it’s best to discard smoked sausage with any rancid, sour, or unpleasant odors, even if slight. Cooking can’t remove spoilage bacteria.
What happens if you eat smoked sausage after it expires?
You may experience nausea, vomiting, or diarrhea if you eat spoiled smoked sausage. Severe illness is unlikely but possible if dangerous bacteria is present.
Is it safe to use smoked sausage that changed color?
No, significant color changes indicate spoilage. Discard smoked sausage with unnatural gray, brown, greenish, or yellow discoloration just to be safe.
How can you keep smoked sausage fresher longer?
Refrigerate unopened packages, wrap opened sausage tightly, limit air exposure, and freeze for extended storage. Proper temperature control is key for preservation.
The Bottom Line
While smoked sausage should be enjoyed by its use by date for peak quality, it can still be safely eaten within 3-5 days of opening if properly stored. Freezing extends the shelf life for months. Monitor for spoilage and follow basic food safety practices to enjoy smoked sausage past its prime.
What is on the label?
The label provides consumers with information about a product at the time of sale. Labels are required to bear certain mandatory features including:
- the product name;
- an ingredients statement;
- the name and address of the company that makes, packs, or distributes the goods;
- an accurate statement of the net quantity of contents;
- the inspection legend and USDA establishment number;
- a safe handling statement if the item goes bad quickly, like “Keep Frozen” or “Keep Refrigerated”;
- safe ways to handle the meat or poultry part of the product if it’s not yet ready to eat; and
- nutrition facts information. Labels with nutrition facts can help people compare products and choose healthier foods based on more information. If sausages are made and packed in a nearby store, the nutrition facts may or may not be on the package; it may be on the point of sale. It’s not required to put a “use by” or “sell by” date on something.
Are any Sausages Shelf Stable?
Some dry sausages don’t need to be frozen or put in the fridge to stay safe; they can be stored on the shelf. Dry sausages take longer to make than other kinds of sausage, and the meat inside them is more concentrated. The label doesn’t have to say “Safe Handling,” “Cook As Directed,” or “Keep Refrigerated” if the food is ready to eat and can be kept on the shelf.