What is the best way to store different types of sausage?

It doesn’t matter what kind of meat the sausage is made from, its shelf life is not very long. If you do not follow a few nuances when storing this product, it will not be able to stand for the required time in a suitable condition.

The main points to pay attention to when storing sausage

The best place to store this meat delicacy at home is the refrigerator. Most people mistakenly believe that it is necessary to send sausage to the device by placing it in a plastic bag. But this is not true at all. On the contrary, in such packaging it will deteriorate faster.

It is optimal to store sausage in a plastic food tray or wrapped in a parchment sheet of paper. Experienced housewives recommend lubricating the cut area with egg white, fat or lemon juice, and then wrapping it in cling film. They claim that such manipulation will extend the shelf life of the product. The sliced ​​sausage should be wrapped in parchment or foil and placed in a refrigerator or freezer (if there are no plans for it in the near future).

Storing boiled sausage

When storing boiled sausage, it is necessary to adhere to temperature conditions from 0 to 8 °C. Before sending for storage, it must be wrapped in foil. This will protect it from drying out and excessive moisture. The cut edge should be treated with fat. In such conditions, the product can remain in suitable condition from 4 days to 1 week.

For successful storage of boiled sausage, a vacuum container is well suited (there are no bacteria or fungi in it), from which air can be easily pumped out using a special device on the lid.

How to preserve homemade sausage

This product is distinguished from all others by the highest quality. But if it is not preserved correctly, it will also quickly deteriorate. Housewives with experience place home-made sausage in clay pots and pour melted pork fat to the very top. You can add spices to it. The cooled pots must be covered with a lid and stored in the pantry or refrigerator.

Homemade sausage lends itself well to freezing. Before putting it in the freezer, dry it with a napkin. You should not put onions and garlic in sausages intended for longer storage.

Storing smoked sausage

When storing dry-cured, uncooked smoked sausage, the thermometer readings should fluctuate between 0 °C and +12 °C. In the refrigerator, uncooked smoked sausage will be suitable for consumption for 1 to 2 months, and dry-cured sausage for only 3 to 6 days.

If the refrigerator is occupied by other products, then smoked sausage can be stored in a suspended state, in a place whose temperature ranges from 10 °C to 15 °C. In such a room, the product will remain in suitable condition for up to 3 weeks.Smoked horse meat sausage is also stored, but it will be more correct if it is “hidden” in flour or bran. Then it will remain fresh for several months.

Already cut smoked sausage must be wrapped in cling film at the cut site and placed in the refrigerator. There is no need to be afraid that the sausage will lose “some of its quality” and taste in the freezer - this is not the case.