All About Sausages
Your complete guide to sausages - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Sausages Last?
Storage times and freshness tips for sausages 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 fresh sausages (unopened fridge)1-2 days past purchase date, or by 'use by' date, whichever comes first.
Signs of Spoilage
Dull, grayish-brown color, loss of natural pink/red hue, slimy or sticky residue on the surface, sour or off-putting odor (often sulfuric or ammonia-like).
How to Check
Visually inspect for color changes (should be bright pink/red). Gently touch to check for sliminess. Most importantly, conduct a smell test; any sour, rancid, or unpleasant odor is a clear sign of spoilage. Do not taste.
Storage Tips
Store on the lowest shelf in the refrigerator to prevent any potential drips from contaminating other foods. Cook thoroughly to an internal temperature of 160°F (71°C) for ground meat sausages, or 165°F (74°C) for poultry sausages.
raw fresh sausages (opened fridge)1-2 days.
Signs of Spoilage
Similar to unopened: dull color, sliminess, and a strong sour or ammonia-like smell. Spoilage may occur faster due to air exposure.
How to Check
Visually check for discoloration and texture changes. Feel for any sticky or slimy film. Perform a smell test; any off-odor indicates spoilage. Do not taste.
Storage Tips
Transfer any unused raw sausages to an airtight container or wrap tightly in plastic wrap or foil. Cook promptly after opening.
cooked sausages (fridge)3-4 days.
Signs of Spoilage
Slimy texture, off-odor (sour, moldy, or stale), visible mold growth (fuzzy spots of any color), or noticeable discoloration.
How to Check
Visually inspect for mold or unusual colors. Touch to check for sliminess. Smell for any unpleasant or sour odors. Do not taste if any signs are present.
Storage Tips
Cool cooked sausages quickly (within 2 hours) and store in shallow, airtight containers. Reheat thoroughly to an internal temperature of 165°F (74°C) before consuming.
raw fresh sausages (freezer)1-2 months for best quality, up to 6 months for safety.
Signs of Spoilage
While generally safe if kept frozen, quality can degrade. Signs include freezer burn (dry, discolored patches), a duller color, or a strong 'old' or 'freezer' smell after thawing. These are quality issues, not necessarily safety issues if continuously frozen.
How to Check
Visually inspect for freezer burn. After thawing, perform a smell test; it should still smell fresh/neutral. If it has a rancid or very off-smell, discard.
Storage Tips
For optimal quality, wrap individual sausages or smaller portions tightly in plastic wrap, then an additional layer of aluminum foil, or place in heavy-duty freezer bags, expelling as much air as possible. Label with the date. Thaw safely in the refrigerator, not at room temperature.
cooked sausages (freezer)1-2 months for best quality, up to 3-4 months for safety.
Signs of Spoilage
Similar to raw freezer signs: freezer burn, dull color, or an off-smell after thawing. Quality degradation is the primary concern.
How to Check
Visually inspect for freezer burn. After thawing, smell for any off-odors.
Storage Tips
Cool cooked sausages completely before freezing. Wrap well to prevent freezer burn, using airtight containers or freezer bags. Label with the date. Thaw safely in the refrigerator.
unopened cured/smoked/pre-cooked sausages (fridge)1-3 weeks or by 'use by' date, depending on the specific type and packaging. Hard, dry-cured sausages can last several weeks to months.
Signs of Spoilage
Slimy film on the surface, visible mold growth (other than beneficial white mold on specific dry-cured types), sour, rancid, or ammonia-like smell, significant discoloration (e.g., green, black, or unusually dark spots).
How to Check
Visually inspect for mold, slime, or discoloration. Touch to check for a slick or slimy texture. Perform a smell test; any off-odor indicates spoilage.
Storage Tips
Store in original packaging. While some very dry-cured sausages are shelf-stable, refrigerating them once purchased helps maintain quality and prevent rancidity.
opened cured/smoked/pre-cooked sausages (fridge)5-7 days for softer types (e.g., kielbasa, frankfurters), up to 3 weeks for harder, dry-cured types (e.g., some salamis).
Signs of Spoilage
Slimy texture, off-smell (sour, rancid, ammonia-like), visible mold (if not an intended white mold on certain dry-cured types), or discoloration.
How to Check
Visually inspect for mold or unusual colors. Feel for sliminess. Smell for any unpleasant or sour odors. For hard-cured sausages, a slight white mold on the casing is sometimes normal; however, if it's fuzzy, colorful, or smells off, discard.
Storage Tips
Wrap tightly in plastic wrap or store in an airtight container to prevent drying out and absorption of fridge odors. For hard, dry-cured sausages, cut surfaces can dry out; trim a thin slice before serving if desired.