<\/div>\n\n\n\n
1. Is Sausage Good After 5 Days?<\/h3>\n\n\n\n
Uncooked sausage is no longer suitable for consumption after five days in the refrigerator. As for the cooked sausage, I’ve seen folks consume them even after the fourth day, which is beyond the safe range. In this case, you’re either eating sausage that has started to spoil or whose taste doesn’t feel like sausage anymore. Just discard it after the fourth day. USDA recommends storing cooked sausage for 3 to 4 days in the refrigerator. <\/p>\n\n\n\n
2. Can You Eat a 2-week-old Sausage?<\/h3>\n\n\n\n
Nah! It’s not recommended to eat sausage stored in the fridge for two weeks or longer, even if it looks and smells fine. Sausage that has been stored for an extended period of time can develop harmful bacteria that can cause foodborne illnesses. Also, to ensure the safety of your food, it’s important always to check the sell-by or use-by date on the packaging and to follow proper storage guidelines. If in doubt, it’s best to err on the side of caution and discard any sausage that you suspect may be spoiled.<\/p>\n\n\n\n
Final Thoughts <\/h2>\n\n\n\n
Proper storage and handling of sausage are crucial to ensure its safety and freshness. I recommend consuming fresh sausages within one to two days and cooked sausage within three to four days of refrigeration.<\/p>\n\n\n\n
So, it’s important to pay attention to the sell-by or use-by date on the packaging and to properly store sausage in the fridge to prevent the growth of harmful bacteria.<\/p>\n\n\n\n
If the sausage exhibits any spoilage, such as a sour smell or slimy texture, discard it immediately. If you think you may have eaten spoiled sausage, get medical attention immediately. By following basic food safety guidelines and using common sense, you can enjoy delicious sausage dishes while keeping your health and well-being in mind.<\/p>\n","protected":false},"excerpt":{"rendered":"
The storage time I recommend for sausage in the fridge is between one to four days. But it depends a lot on factors such as how fresh it is, whether it’s cooked, cured, or not, and how low and consistent your fridge temperature gets. But beyond the fourth day, the risk of bacteria growth increases, […]<\/p>\n","protected":false},"author":2,"featured_media":13859,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/13850"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=13850"}],"version-history":[{"count":9,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/13850\/revisions"}],"predecessor-version":[{"id":14021,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/13850\/revisions\/14021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/13859"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=13850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=13850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=13850"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=13850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}