I cooked 4 of them right away. I have 3 in the fridge for later in the week and the rest are frozen. Should I try to hang those other 3? I have them in a bag right now . I have room in a fridge to hang if needed.
I haven't made sausage yet so can't safely answer whether you should try hanging any but my guess is that if you're going to hang sausage for any amount of time (or any meat for that matter) to allow the flavours to develop you would need to have used cure in your recipe to prevent bacteria growing. I'm in the process now of using cure for the first time (making belly bacon) so am far from an authority on the subject, but there are members on here that can answer any questions you might have. I am of the understanding that the flavours of the different ingredients you use in your sausage mix will develop and intensify if they're allowed to hang before being cooked, so maybe adding some cure to your next batch may give you a tastier end product!
