Properly stored, they will maintain best quality for about 1 to 2 months, but will remain safe beyond that time. The freezer time shown is for best quality only – sausages that have been kept constantly frozen at 0°F will keep safe indefinitely.
As long as it has been kept frozen meat and poultry will be safe to eat indefinitely. The quality of the meat may deteriorate with time. This depends on whether the meat was packed in a airtight container before freezing. The major risk is freezer burn which attacks the edges and surface of meat first.
If it has a grayish color or any slimy coat, it may have gone bad. You should also smell the sausage to make sure it doesn’t have a sour aroma. Healthy uncooked sausage will be pink and smell only of the herbs inside.
Frozen foods are safe indefinitely. For best quality, fresh pork roast, steaks, chops or ribs should be used within four to six months; fresh ground pork, pork liver or variety meats should be used within three to four months; and home cooked pork; soups, stews or casseroles within two to three months.
If the sausage has a “use-by” date, follow that date. Freeze sausage if you can ‘t use it within times the times recommended for refrigerator storage. Once frozen it doesn’t matter if the date expires because foods kept frozen continuously are safe indefinitely.
Freezer Storage Times
|Poultry, whole||1 year||2-3 years|
|Poultry, parts||9 months||2-3 years|
|Bacon||1 month||1 year|
|Sausage||1-2 months||1-2 years|
Well, according to the U.S. Department of Agriculture, any food stored at exactly 0°F is safe to eat indefinitely. So the USDA recommends tossing uncooked roasts, steaks, and chops after a year in the freezer, and uncooked ground meat after just 4 months. Meanwhile, frozen cooked meat should go after 3 months.
Answer: From a safety perspective you have nothing to worry about – ground beef that has been in the freezer for a year will still be safe to eat. But the quality will likely have suffered. But bear in mind that while your frozen ground beef may remain safe forever, the same can’t be said for its quality.
The good news is that frozen meat that’s kept at a temperature of 0° Fahrenheit or lower will actually be safe to eat indefinitely, according to FoodSafety.gov — but it’s important to remember the difference between ” safe to eat ” and “good to eat.” After some time, the quality of the meat will degrade due to things
Meat is full of a pigment called myoglobin, which is responsible for delivering iron and oxygen to muscles. All that ground beef underneath the top layer has no access to oxygen, so it turns an unappealing color of gray. This will also happen to any beef you store in the freezer.
Most meat will “brown” or ” gray ” as it is exposed to the air and the blood dries up (or drains out). This is not, in any way, a sign of bad meat. In fact it “may” be a sign of good, natural meat.
If your sausage turned gray in the fridge, that’s a bad sign. If a fully cooked sausage is slimy, or if it has a weird, sweet-sour funky smell – you know the one – it’s done, and you should just throw it away. Those sights and smells tell you that there’s been some spoilage in your sausage.
For uncooked pork, freezer guidelines are similar to beef. Roasts can be kept frozen for between 4 and 12 months. Chops are OK in the freezer for four to six months. For cooked cuts of pork, the FDA recommends you keep these frozen for only two to three months to maximize quality.
Frozen hams remain safe indefinitely. The ham is safe after 1 year, but the quality may suffer.
If power is interrupted or if the freezer is not operating normally, do not open the freezer door unless absolutely necessary. Food in a loaded freezer will usually stay frozen for up to 2 days.