Fresh Sausage (no cure) long term storage?

[padronman]

So I understand all about Cured Sausage for smoking.  Now if I want to make some Chicken and Cranberry sausage (fresh) can I then link it.......and Vacuum seal it and freeze it?  I think I know the answer to this but just wanna make sure because I can't eat 10-15 lbs of sausage at once LOL

Thanks

Scott

 

[chef jimmyj]

Sure, you can freeze it. Even Vac-Pac, l would not keep it more than ,6 months. Not a safety issue just the flavor will deteriorate...JJ

 

[crazymoon]

Scott,I agree with Chef JJ , your sausage will start losing its' wonderful flavor  in about six months.

 

[myownidaho]

Freeze it before vacuum sealing it so you don't squish the sausage.

 

[tallbm]

 
So I understand all about Cured Sausage for smoking.  Now if I want to make some Chicken and Cranberry sausage (fresh) can I then link it.......and Vacuum seal it and freeze it?  I think I know the answer to this but just wanna make sure because I can't eat 10-15 lbs of sausage at once LOL

Thanks

Scott

I think you got the answer for vac sealing and eating.  I have good luck with mine and eat them all throughout the year.

One thing I do with my FRESH sausage is to stuff them a little loose, no tightness at all.  This way when I grill them they plump up without busting the casings or splitting.  If you are skeptical about this feel free to do a few loose and the others any way you like.  

I hope this helps :)

 

[shyzabrau]

If you have a sous vide (or can maintain a pot of water at 150), you can fully cook them in the vacuum sealed bags before freezing them. That way, when you cook them, you can focus on crushing the casing perfectly and not worry about getting the inside up to 165.

(I don't have my computer available, but you can look up the time required at an IT of 150 for non-intact meat. An hour is probably fine...)

 

[indaswamp]

 
So I understand all about Cured Sausage for smoking.  Now if I want to make some Chicken and Cranberry sausage (fresh) can I then link it.......and Vacuum seal it and freeze it?  I think I know the answer to this but just wanna make sure because I can't eat 10-15 lbs of sausage at once LOL

Thanks

Scott

What JJ said...

But here is a tip I do when freezing fresh sausages- place the links on a sheet pan first and put them in the freezer. Then once they are hard, vacuum pack and seal them. Freezing them first helps them to keep their shape and prevents the vacuum bag from squeezing sausage out of the casing on the ends.

 

[indaswamp]

If you have a sous vide (or can maintain a pot of water at 150), you can fully cook them in the vacuum sealed bags before freezing them. That way, when you cook them, you can focus on crushing the casing perfectly and not worry about getting the inside up to 165.

(I don't have my computer available, but you can look up the time required at an IT of 150 for non-intact meat. An hour is probably fine...)

Yea, I was gonna say that the times are different for whole subprimal cuts verses ground meats.....

 

[tropics]

I make my Chicken sausage in small batches 3 or 4 times a year,smae with all my fresh sausage

Richie

 

[pumpkinseed]

Freeze it before vacuum sealing it so you don't squish the sausage.

I was going to say this.  It makes it look better and doesn't squish it out the end of the casing.