Sausage

Yes, you can cook sausages from frozen, but they will take longer to cook. Check the packaging for guidance. Always ensure they are cooked through to an internal temperature of 160°F (71°C) for pork or beef sausages, and 165°F (74°C) for poultry.

A sausage is fully cooked when the internal temperature reaches 160°F (71°C) (or 165°F/74°C for poultry), juices run clear when pierced and there's no pink remaining in the centre (for fresh sausages). Use a meat thermometer for accuracy.

Sausages pair well with mashed or roasted potatoes, gravy or onion sauce, grilled or sautéed vegetables, cabbage, sauerkraut, or baked beans, pasta or rice dishes, bread rolls or buns for sausage sandwiches

Yes, both raw and cooked sausages can be frozen:

• Raw sausages: Freeze for up to 2 months
• Cooked sausages: Freeze for 1–2 months

Wrap tightly and label with the date. Defrost in the fridge before reheating or cooking.

• Pork or beef sausages: Cook to 160°F (71°C)
• Chicken or turkey sausages: Cook to 165°F (74°C)

Always use a food thermometer to ensure safety and avoid overcooking.

Signs sausages are spoiled include a sour or off smell, slimy or sticky texture, grey or greenish discoloration. If in doubt, it's best to discard them.

Leftover sausages can be used in pasta dishes or casseroles, breakfast hash or omelettes, wraps or sandwiches, stir-fries or rice bowls, pizza toppings.

Store leftovers in the fridge for up to 3–4 days, or freeze for later use.