Michigan State University Extension
Preserving Food Safely - 01600789


     1.   The  cure  mentioned for several  sausage  recipes
contains 6.25% sodium nitrite which gives a red, cured color
to the sausage after heating.  Sausages which do not contain
cure will be brown,  not red,  after processing.  Cures such
as Modern Cure,  or Prague Powder can sometimes be purchased
from  small commercial sausage makers.   Complete cures  can
often  be  purchased  in grocery stores  or  locker  plants.
Follow  the instructions on the container if complete  cures
are used.  Complete cures often replace most of the salt and
sugar called for in the sausage recipes.                    

     2.  Fresh sausage is readily perishable and has a short
shelf life of 4 to 5 days at refrigerator temperature.      
     3.   Fresh sausage should be frozen if it is to be kept
more than 4 or 5 days.   Fresh sausage or cooked sausage can
be  kept 2 to 3 months at 0 degrees Fahrenheit  and slightly
longer at  colder                                           

     4.   To  keep fresh sausage patties from falling  apart
while frying,  add  up  to  1/2 cup of cold water for each 4
pounds of sausage and mix well with the hands until the mass
becomes sticky and dough-like.                              

     5.   A meat thermometer is a must to check the internal
temperature  of cooked sausages such  as  thuringer,  polish
sausage, bockwurst, liver sausage and cooked salami.        

     6.   Seasonings in  sausage  can  be  altered  to  suit
individual tastes.  Products containing  cure  will  benefit
from  the  addition of 28 grams  monosodium glutamate and  6
grams  sodium erythorbate per 25 pound batch.               

     7.   Natural  spices  may result in some  discoloration
around  large spice particles.   Spice discoloration is  not

     8.   Fresh uncooked sausages and cooked sausages (those
heated to  152 degrees Fahrenheit during processing)  can be
pan-fried,  baked  in  an  oven,  simmered,  pan-broiled  or
grilled.   However,  some  cooked  sausages  (salami,  liver
sausage) are eaten cold.                                    

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