Yes, you can safely freeze bratwurst German sausage.

Kielbasa is also one of the most traditional foods served at Polish weddings. Popular varieties include: kabanosy, a thin, air-dried sausage flavoured with caraway seed, originally made of pork. kiełbasa wędzona, polish smoked sausage, used often in soups.

4 days.

Yes, because it add extra danger so if you like living on the edge then frozen cooked sausages are wicked.

yes but it is unsafe because there would be bacteria in it. it would be unsafe to eat

No. Chiz is not a name for a German sausage. It is a term referring to sh*t.

Liverwurst should be okay 4 days if kept refrigerated.

German is the origanal language.

Cornstarch can be used as a binder in a vegetarian sausage recipe to yield a meat-like texture, when combined with tofu as the two main ingredients. It substitutes for vital wheat gluten or tvp and is good for reducing or eliminating gluten or wheat from one's diet.

Depending on the size, it has to reach 165 degrees in the center. Read carefully though cuz most of your store bought sausage "especially smoked" is already fully cooked so it basically just needs to be heated... Hope I helped!!

Yes!! You need to put in the fridge! It is meat, people!

4 days to a week depending on packaging materials. ziplock or butcher paper is best.

well theres protein in sausages, carbohydrates, fibre, calcium, theres some iron in there and glucose (which is what your body uses to convert into energy) :)

HOPE I HELPED! :D

Yes, you can eat it out of the package.

£3 for a meal

There are approximately 75 calories in one ounce of venison sausage.

I am assuming you don't mean eat it while its still frozen. If it is not discolored or freezer burned, and upon thawing it doesn't smell bad then cook it to an internal temperature of 165 degrees f. It should be fine.

57g of sausage

Cook Farmer's Sausage for quite a while. Twenty to thirty minutes on a medium temperature with water lining the bottom of the pan. It should be covered until cooked. The internal temperature should reach at least 160 - 180.

Do not add too much water as the meat will become too moist. This is to be avoided with Farmer's Sausage as it is a dry meat, and best served that way. Water may need to be added quite regularly. Don't forget to poke holes frequently! Honestly, it is best that way, with the juices spilling out and the water level low. Keep it covered until safely at 160 - 180, then uncover and keep adding water while cooking. The sauce on the inside will adhere to the outside, while the interior becomes dry and gamy. A crust like substance, more like a marinade actually, will get thicker the longer the sausage is cooked. You cannot overcook it! Moist is gross, dry is the way to be. No kidding.

I still cannot quite get it like my mother-in-laws, although she uses these steps. A cast iron pan may the key. Mennonite women will be aware of the best methods.

There are about 92 calories in a slice of liverwurst.

Dry sausages (which includes real pemmican and jerky) can be kept in a cool, dry place nearly forever. I've had jerky make it well over a year.. If they get wet at room temp, things change and you should assume spoilage almost at once. Pre-Cooked but not dried sausages (hot dogs fit into this category) can survive a long time too, in that they usually have a lot of preservative -- natural or man-made (or both) in the mix. At 42F, I'd say you could keep these in the package for 4-5 weeks -- and honestly maybe a lot more. Open, I'd go no more than a week. Fresh sausage (uncooked) should be treated like hamburger. It can stand a few days covered in a 42F refrigerator but, like hamburger, there is a risk if you let it stand much more than that. Frozen solid, any of these can keep indefinately.