Re: Sausage Making Advice. PRO'S NEEDED
Every time you handle meat the risk of contamination multiplies. The risk of contamination becomes highest when the meat is ground up for further processing into sausages. These are the reason why we often advice non-professionals to keep the meat frozen at all times until ready to process. During processing time the meat should never reach an internal temperature higher than 45F (7.2C).
The finished product should be cooked or smoked before it is refrozen. Fresh sausages, such as brats should also be frozen immediately after processing. Fresh sausages should not be stored in the refrigerator longer than one to two days before consumption.
When freezing sausages make sure you do not pack them to tightly in the freezer as this will prevent air circulation and as a result the middle layers will not freeze.
Hope this answers your question.
"Wouldn’t it be wise for us to be more tolerant of each other and pick our battles with the ones that really threaten our way of life?"