I got a diemma.

[kit s]

Hi all.
My dilemma is that I have noticed that my sausage loses flavor when they are froze.
Fresh (yes that is when they are the best) but they just falls somewhat flat when frozen for long term storage.
So is there a way to advert this? I mean without eating them all at one time (i just had a flash that somebody would suggest that).
I make multiple kinds and they all seem to have that problem.
kit

 

[piker]

Hi all.
My dilemma is that I have noticed that my sausage loses flavor when they are froze.
Fresh (yes that is when they are the best) but they just falls somewhat flat when frozen for long term storage.
So is there a way to advert this? I mean without eating them all at one time (i just had a flash that somebody would suggest that).
I make multiple kinds and they all seem to have that problem.
kit

I have a food saver and vacuum pack all my sausage. I know it’s not as good as fresh but the difference to me is not enough to worry about. I have used sausages about 18 months frozen and still alright.

 

[SonnyE]

What Piker sez, try vacuum bagging.

 

[indaswamp]

How are you packaging them to freeze?

 

[kit s]

I do vacuum pack them using a food saver. They just seem to still lose their pizazz. Especially my hot links. They lose about 1/3 of their snap.
kit

 

[motocrash]

Strange,most everything I vac seal is the same if not better,even after an extended stay in the ice palace.

 

[mosparky]

just spit-ballin, but is it possible your spices are old. I really don't know if that could cause the prob or not.

 

[SonnyE]

just spit-ballin, but is it possible your spices are old. I really don't know if that could cause the prob or not.

Maybe they are warm weather spices? And the freezer kills them.
LOL!

What about upping the heat by 1/3?

 

[myownidaho]

I vacuum seal and put in the chest freezer with no ill effect. I have run into that problem with food stored in a frost free refrigerator freezer where you’ve got temperature cycling on a regular basis.

 

[pops6927]

I have experienced it with both breakfast and Italian sausages. But, I don't use any preservatives in either and only make enough for less than 60 days to combat the loss of flavor. Sage is especially prone to losing it's 'punch'.