You might be wondering, “Can you really freeze and reheat sausage? Won’t it get all rubbery and gross?”
Well, I’m here to tell you that the answer is a resounding YES! Freezing and reheating sausage is a great way to have a quick and easy meal on hand whenever you need it.
Whether you’re looking to meal prep for the week ahead or just want to have something tasty and convenient in the freezer for those days when you don’t feel like cooking, freezing and reheating sausage is a handy trick to have up your sleeve.
So grab your skillet and let’s get those sausages sizzling! We’ll explore the ins and outs of freezing and reheating sausage, including the best methods to use and any potential pitfalls to avoid. Whether you’re a seasoned pro or a novice in the kitchen, you’ll find everything you need to know about freezing and reheating sausage right here.
How to Freeze Cooked Sausage
To help you do this right, let’s go over the process step by step:
How you cook the sausage doesn’t really matter. You can grill it, bake it, or brown it nice and good in a skillet. Make sure it’s cooked all the way through and has reached an internal temperature of at least 160°F (71°C). This will ensure that your sausage is safe to eat at all times.
If you’re freezing leftovers, know that they shouldn’t sit out at room temperature for longer than 2 hours, or they’ll become overgrown with bacteria that can sicken you. If you’re cooking sausages and prepping meals with them, the trick to keeping them safe is to let them cool and freeze them as soon as they’re no longer hot to touch.
The best way to freeze cooked sausage is to wrap it tightly in a freezer bag with a zipper, squeezing out as much air as you can before you seal it shut. This will help to prevent freezer burn and keep your sausage fresh.
Alternatively, you can wrap the sausage tightly in plastic wrap or aluminum foil and place in a food storage container for extra protection.
Now that your sausage is all wrapped up and ready to go, it’s time to pop it in the freezer. Try to use your frozen sausage within three 3 for best quality. Frozen food will stay safe forever, but its texture, aroma, and flavor will nevertheless deteriorate over time.
How to Thaw Frozen Cooked Sausage
There are two ways to thaw cooked sausage: there’s the right way, and then there’s the wrong way. And if you ain’t careful, and you thaw the sausage the wrong way, you can get food poisoning when you eat it.
Let’s talk about the two main methods for thawing frozen cooked sausage: the refrigerator method and the microwave method.
Thawing Cooked Sausage in the Fridge
The refrigerator method is the best option if you have a little bit of time on your hands. Simply remove your frozen sausage from the freezer and place it in the refrigerator to thaw.
Depending on the size and shape of your sausage, it can take anywhere from a few hours to a full day to thaw it out completely. Just be sure to plan ahead and allow enough time for your sausage to thaw so you can eat it.
Thawing Cooked Sausage in the Microwave
If you’re in a rush, the microwave method is a quick and easy option. Simply place your frozen sausage on a microwave-safe plate and microwave it on the “defrost” setting for 1-2 minutes.
Then, use a fork to check the center of the sausage to see if it’s thawed all the way through. If the forks pierces through the sausage meat easily, it’s defrosted. If it gives you resistance, it isn’t—and needs to be thawed out some more.
If it’s not fully thawed, continue microwaving it in 30-second intervals until it’s fully thawed. Just be careful not to overcook the sausage in the microwave, or it’ll dry out and become all stiff and rubbery.
Don’t Do This, or You’ll Get Sick
Never thaw sausage—raw or cooked—by leaving it out at room temperature.
See, when food is left at room temperature for an extended period of time, it can enter the “danger zone,” a temperature range between 40°F and 140°F (for readers familiar with the metric system, that’s 4.4°C and 60°C) where bacteria can grow and multiply rapidly.
This means that if you leave your cooked sausage out at room temperature to thaw, it could become a breeding ground for harmful bacteria that could make you sick. It’s as simple as that. To be on the safe side, use the refrigerator or microwave methods for thawing only.
How to Reheat Cooked Sausage
Below are my three simple methods to reheat cooked sausage like a pro.
In the pan: The pan method is a quick and easy option if you’re short on time:
Heat a little oil or butter in a skillet over medium heat, and then add your cooked sausage. Heat the sausage for a few minutes, turning it occasionally, until it’s hot and steamy all the way through. Just be sure to keep an eye on the sausage while it’s cooking; it can burn easily.
In the oven: The oven method is a good option if you want to reheat a large quantity of sausage or if you’re looking for a hands-off approach:
Preheat your oven to 350°F (180°C), and then place your cooked sausage on a baking sheet. Bake the sausage for about 10-15 minutes, until it’s hot all the way through.
On the grill: The grill method is a great option if you’ve already fired up the grill and you’re looking to add a little extra flavor to your sausage.
Grill the sausage for a few minutes on each side, until it’s hot all the way through and has a nice char on the outside. Watch the sausage carefully, now, you don’t want to burn it!
Well, here we are. I think we’ve covered just about everything there is to know about freezing and reheating sausage! From the best methods for cooking and freezing to the safest ways to thaw and reheat, we’ve explored it all.
I hope you’ve found this blog post helpful and informative. And now that you know the ins and outs of freezing and reheating sausage, you’ll be able to enjoy this delicious and versatile meat anytime, anywhere.
So go ahead and give it a try! Stock your freezer with some tasty sausage and you’ll always have a quick and easy meal on hand. And remember, when in doubt, just follow the steps we’ve outlined here and you’ll be a sausage-freezing-and reheating-champ in no time.