All About Italian sausage
Your complete guide to italian sausage - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Italian sausage Last?
Storage times and freshness tips for italian sausage in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in fridge (opened)1-2 days
Signs of Spoilage
Similar to unopened: dull, grayish-brown color, slimy texture, sour or off-odor, visible mold.
How to Check
Perform a visual inspection for discoloration or mold. Check for sliminess by touch. A strong, sour, or rancid smell is a clear indicator of spoilage. Discard if any of these signs are present.
Storage Tips
Once opened, re-wrap the sausage tightly in plastic wrap or place it in an airtight container to minimize air exposure and prevent drying out or absorbing odors from other foods. Use as quickly as possible.
cooked in freezer2-3 months (for best quality), safe indefinitely at 0°F (-18°C)
Signs of Spoilage
Freezer burn (dry, leathery spots), loss of flavor and texture over time.
How to Check
Visually inspect for freezer burn upon removal. While freezer burn doesn't make food unsafe, it significantly impacts quality. After thawing, smell for any off-odors. If no off-odors are present and freezer burn is not severe, it's likely safe to eat, though quality may be compromised.
Storage Tips
Cool cooked sausage completely before freezing. Store in airtight freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date. Thaw in the refrigerator and reheat thoroughly.
cooked in fridge3-4 days
Signs of Spoilage
Slimy film on the surface, sour or unpleasant odor, significant discoloration (e.g., green or gray spots), fuzzy mold growth.
How to Check
Visually inspect for any mold, sliminess, or unusual color changes. Perform a smell test: cooked sausage should smell like cooked meat; any sour, rancid, or 'off' smell means it's spoiled. Avoid taste-testing if spoilage is suspected.
Storage Tips
Cool cooked sausage rapidly (within 2 hours) before refrigerating to prevent bacterial growth. Store in shallow, airtight containers to maintain freshness and prevent cross-contamination. Reheat thoroughly to 165°F (74°C).
raw in fridge (unopened)1-2 days past 'sell-by' date, or 3-5 days from purchase
Signs of Spoilage
Dull, grayish-brown color (instead of bright pink/red), slimy or sticky texture, sour or ammonia-like odor, visible mold growth.
How to Check
Visually inspect for color changes or mold. Touch the sausage (if the package allows) to check for sliminess. Most importantly, conduct a smell test: fresh sausage has a mild, slightly meaty smell; any strong, sour, or unpleasant odor indicates spoilage. Never taste-test raw meat.
Storage Tips
Store on the lowest shelf in the refrigerator to prevent any potential drips from contaminating other foods. Keep in its original packaging until ready to use.
raw in freezer1-2 months (for best quality), safe indefinitely at 0°F (-18°C)
Signs of Spoilage
Significant freezer burn (dry, discolored patches, typically grayish-brown) which affects texture and flavor, not necessarily safety. Upon thawing, a strong, unpleasant odor.
How to Check
Before freezing, ensure proper packaging to minimize freezer burn. After thawing, inspect for excessive freezer burn. Perform a smell test: if it has a strong, off-odor after thawing, it's best to discard it, even if freezer burn is minimal. The quality will degrade over time, but it remains safe for consumption if continuously frozen.
Storage Tips
For optimal quality, wrap individual sausages or smaller portions tightly in plastic wrap, then heavy-duty aluminum foil, or place in freezer bags, squeezing out as much air as possible. Label with the date. Thaw safely in the refrigerator, never at room temperature.