Vacuum-packed sausage: preservation guide
Are you looking to extend the shelf life of your sausage? What are the benefits of vacuum-sealing? Are you wondering if freezing your sausage will affect its quality? Are you unsure of the best method for vacuum-sealing it?
You've come to the right place! On this page, you'll discover essential tips for properly vacuum-packing sausage, allowing you to enjoy it for much longer. You'll also learn how to vacuum-pack it.
Can you vacuum-pack dry sausage?
Yes! This is the best method for preserving sausage to date. Packaged inside a vacuum-sealed bag or container, it won't come into contact with frost, dryness, or mold, all caused by air. You'll therefore be free to place it in the refrigerator or freezer for up to 10 times longer than normal.
Vacuum-packed sausage storage:
| Vacuum-packed sausage out of the refrigerator (12 to 15°C) | Vacuum-packed sausage in the refrigerator (0° to 4°C) | Vacuum-packed frozen sausage (-18° to -20°C) | |
| Dry sausage | 2 to 3 months | 4 to 6 months | 10 to 12 months |
| Garlic sausage | 1 to 2 months | 3 to 5 months | 6 to 8 months |
| Sausage with walnuts | 2 to 3 months | 4 to 5 months | 9 to 11 months |
| Truffle sausage | 30 to 40 days | 2 to 3 months | 5 to 6 months |
| Sausage to cook | 25 to 30 days | 2 to 3 months | 5 to 7 months |
How do you know if a sausage is still good?
There are several factors that can help you recognize a sausage that is no longer fit for consumption. It is first identified by its green color and rancid smell. Bad sausage often oozes and is also very tough. This deterioration is linked to poor storage (wrong temperature, too long, etc.). Vacuum-packing the sausage will prevent all these problems, as it will no longer come into contact with air. Indeed, it is through air that bacteria are transported, that bacteria are created, frost, etc.
How to vacuum-pack sausage?
Place the dry or cooked sausage inside a vacuum-sealed storage bag. Using a vacuum sealer, remove all the air from the bag. Finally, seal the bag so that your charcuterie is compressed and the bag acts like a second skin for the sausage. Place the bag in the refrigerator between 0° and 4°C or in the freezer at -18° to -20°C.
Vacuum machine for home:
Professional vacuum machine:
Thank you for reading!
The entire Vacuum Sealer team thanks you for your attention! If you have any additional questions about vacuum packaging and preserving sausage, please do not hesitate to contact us by email (contact@scelleuse-sous-vide.com). For more information on making sausage at home, click here .
See you soon for more tips on food preservation!