Though most people recognise that they need to take care when storing, handling, and preparing raw meat, they often feel unsure about how to deal with fresh sausages. It’s with this in mind that the Academy of Nutrition and Dietetics released it’s list of safety tips and guidelines for dealing with raw sausages.
Purchasing the right products
Similarly to when you buy other perishable items, it’s a good idea to make sure that you pick up your sausages towards the end of your shopping trip, to make sure they spend as little time out of the refrigerator as possible.
Remember, you should never buy sausages that have had their packaging compromised in any way, and make sure that you look for a label that underlines the production company’s dedication to safe packaging. Usually, labels like these are a good indication that product was handled and manufactured in accordance to the right safety practices.
When packing up your purchases, make sure that you store the sausage separately from produce and dry goods, just as you would with other raw meats.
Preparing sausages properly
As with any other food, it is important to always wash your hands before handling sausages. Make sure that you use a chopping board that has been specifically designated for preparing raw meats.
If your sausages are frozen, then be sure to thaw them thoroughly before preparation. You can do this either by placing them in the lowest shelf of your refrigerator, or utilising the defrost setting of your microwave. Never defrost sausages or any other raw meat on the counter or in the sink as this can encourage the development of harmful bacteria.
When it comes to cooking sausages, you should treat them just like any other meat. If possible, use a meat thermometer to make sure that the internal meat has reached a temperature of 63 degrees Celsius, and refrigerate any left-overs within two hours.
Select the coldest parts of your fridge in which to store your sausages, and be sure you always handle them using clean, dry hands. Whenever you buy fresh sausage from a butcher, they should be used within two days of the date of purchase. Once they have been cooked, sausages should either be eaten or frozen within two to three days.