Is it safe to eat sausages that expired 3 days ago?

pitchfork · 14 Jun 2007 at 17:05

Yeah i've done it loads, gone off meat is usually fine, and I've only had food poisioning once off a dodgey kebab!

z0mbi3 · 14 Jun 2007 at 17:09

Out of date sausages were the last thing bledd ate before he had to have a load of his stumoch removed iirc. I doubt it was the cause, but it'd make me think twice before eating them.

tom_nieto · 14 Jun 2007 at 17:35

No response from the OP yet... perhaps the worst has happened :eek:

Zefan · 14 Jun 2007 at 17:36

For gods sake.

We've been cooking these 4 sausages for comin up to 40 minutes now. Had it on the lowest/second lowest heat throughout and when I cut one open guess what, it's still pink

What have I done wrong?

Help me OcUK, you're my only hope.

Scuzi · 14 Jun 2007 at 17:37

You need fire. Fire will cook them properly.

Zefan · 14 Jun 2007 at 17:38

Either that's good advice or a joke, I can't quite decide which to decide

Might grill them next time.

RandomTom · 14 Jun 2007 at 17:38

turn up the heat!

Scuzi · 14 Jun 2007 at 17:39

Deadly serious. Sausages never cook well in a pan due to the small contact area for the heat to transfer. Fire cooks them evenly and throughout. A grill will be better than a pan.

Zefan · 14 Jun 2007 at 17:42

Cheers.

Just go's to show internet phrases aren't to be sniffed at!

Edinho · 14 Jun 2007 at 17:43

No. You will die if you eat them anytime after the BB date.

Likewise you will die anytime before the BB if you dont cook or store them properly.

Jonnycoupe · 14 Jun 2007 at 17:43

Zefan said:
How else do I cook sausges through all the way?!

The missus and I have been going nuts trying to cook 'em all the way through but that's the only method we've found

The fat inside does a good job assuming you havent pierced the skins.

Tom|Nbk · 14 Jun 2007 at 17:49

Bin them, I had a pack 1 day out of date and they were already pretty mouldy

Zefan · 14 Jun 2007 at 17:50

Jonnycoupe said:
The fat inside does a good job assuming you havent pierced the skins.

Well we cut the connection between each pair, so I presume the fat comes out of those holes. Should we be cooking them without cutting them apart?

Mr_White · 14 Jun 2007 at 17:54

Zefan said:
Should we be cooking them without cutting them apart?

Yes

Zefan · 14 Jun 2007 at 17:54

Rollocks

Tom|Nbk · 14 Jun 2007 at 17:55

Zefan said:
Well we cut the connection between each pair, so I presume the fat comes out of those holes. Should we be cooking them without cutting them apart?

I always pierce them a few times with a knife before cooking them.

Mr_White · 14 Jun 2007 at 17:56

Tom|Nbk said:
I always pierce them a few times with a knife before cooking them.

Never ***** good sausages.

The only ones that should ever be pricked are **** ones full of water.

Peño · 14 Jun 2007 at 18:12

Well I threw them away in the end. It wasn't til I took them out of the packet that I smelt the full extent of it's awesomely bad odour! You're right - I should've smelt them first. I thought it was just the smell of raw meat, but it was so strong I could tell it was off.

And Zefan - I always ***** my sausages before frying them so it cooks inside them a bit more.

Zefan · 14 Jun 2007 at 18:14

Phæte said:
And Zefan - I always ***** my sausages before frying them so it cooks inside them a bit more.

Tried that too, they still don't cook!

Maybe we just get crap sausages.

Turned out the bread we made sandwiches with is mouldy, great! Not even out of date :mad:

Jonnycoupe · 14 Jun 2007 at 18:17

Phæte said:
And Zefan - I always ***** my sausages before frying them so it cooks inside them a bit more.

What by letting the boiling hot fat out rather than it help dissapate the heat and bubbling just nicely with all the flovour? :confused:

Sausage skin isnt somesort of super insulator... infact i really am failing to see how your logic makes any sense?

Pricked sausages are a certain goal to a manky dehydrated one, even worse on a BBQ to just feed flames for that black on the outside raw pink inside effect.