Fresh pork sausage - ruined?
So, I made a 5 lb. batch of fresh pork sausage. After stuffing in natural casings, I left them out hanging at room temperature for about 3 hours. Then, I put them in the refrigerator overnight before vacuum sealing and freezing the following day. Now I’m reading that it’s not a good idea to leave fresh (uncured) sausage un-refrigerated for more than an hour or so.
Did I mess up? Should I toss them?
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
ppelaez you should be fine. Just be sure you cook to 160.