Smoked sausage is a product that is able to maintain its consumer properties for a long time. However, it also has a certain shelf life, after which it is not recommended to use it.
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Smoked sausage is a generalized name for a large group of sausages, the common feature of which is that during the manufacturing process they are subjected to the smoking process. The specified procedure, in turn, is the treatment of the product with smoke obtained from special combustible raw materials, during which sausages acquire a specific flavor and special properties that allow them to be stored longer compared to unprocessed products.
Smoked sausages
One of the categories of smoked sausages is boiled-smoked sausages. As the name of this category implies, products related to it are subjected to double processing: it is first cooked and then smoked. For example, various types of cervelates belong to this category — Grain, Moscow, and others.
As a result of this treatment, cooked smoked sausages acquire the ability to be stored without a refrigerator, that is, at room temperature, for a period of up to three days. If such a sausage is stored in the refrigerator, its shelf life with the packaging opened is increased to 15 days. Sealed sausage, if it is in a vacuum package or special gas medium, can be stored for up to 25 days.
Smoked sausages
The procedure for preparing semi-smoked sausages is even more complicated: they are first roasted, then cooked and only after that smoked. However, during such processing, the smoking time of such sausages turns out to be somewhat shorter than during the preparation of cooked smoked sausages, and the smack aftertaste is less pronounced. The storage periods of such sausages are similar to cooked-smoked sausages: no more than 3 days - at room temperature, no more than 15 days - in the refrigerator with the packaging opened, no more than 25 days - in the refrigerator in a sealed form.