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digitaltoast
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 Posted: Tue Nov 18, 2008 2:42 pm Post subject: Near-exploding yeasty sausage incident - advice? |
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So I get home from long shift, looking forward to a nice sausage, I
open the fridge and note that my pack of Nisa Heritage Select
Cumberland sausages (still 5 days before sell by) is about to burst -
the cellophane cover is ballooned right out.
I prick the top with a knife and a faint smell of yeast hits me, but
they don't look or smell bad.
They're sending me a voucher for another pack, but I hate waste, but I
also hate food poisoning. So when I friend with a cast-iron stomach
said "they'll be fine" on the phone, I thought I'd have an ask here.
Whatcha reckon? Heat and eat or scrap the meat?*
(I use the word "meat" loosely - although they are actually quite
tasty and don't seem fatty, I find it hard to believe that Costcutter
sausages can be that good value without containing a fair amount of
hoof and rectum - but then I suppose all sausages do. Any experience?) |
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digitaltoast
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| Posted: Tue Nov 18, 2008 7:51 pm Post subject: Re: Near-exploding yeasty sausage incident - advice? |
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On Nov 18, 7:08 pm, Derek Geldard <im...@miniac.demon.co.uk> wrote:
| Quote: | The meat they use is frozen and cheap and would be too tough to sell
as joints and has fat and rusk added to boot, but they don't use organ
meat or parts that most ordinary people would reckon to be offensive
(unlike continental sausages / salamis).
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OK - thanks for the answers - they've gone to the bin!
On your last point Derek, I bought a few cheap salami/sausage type
things when I went to Bratislava (I think it's about the only meat you
can bring back).
When I sliced in and found it was almost 60% lumps of fatty grisle, I
decided to mash it up and put it out for the birds.
It remains untouched a week later - bad sign. (But then, any
continental meat-style product under 50p/kilo is probably a waste of
cabin baggage!) |
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Mungo \"Two Sheds\" Toadf
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| Posted: Tue Nov 18, 2008 11:07 pm Post subject: Re: Near-exploding yeasty sausage incident - advice? |
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digitaltoast wrote:
| Quote: | So I get home from long shift, looking forward to a nice sausage, I
open the fridge and note that my pack of Nisa Heritage Select
Cumberland sausages (still 5 days before sell by) is about to burst -
the cellophane cover is ballooned right out.
I prick the top with a knife and a faint smell of yeast hits me, but
they don't look or smell bad.
They're sending me a voucher for another pack, but I hate waste, but I
also hate food poisoning. So when I friend with a cast-iron stomach
said "they'll be fine" on the phone, I thought I'd have an ask here.
Whatcha reckon? Heat and eat or scrap the meat?*
(I use the word "meat" loosely - although they are actually quite
tasty and don't seem fatty, I find it hard to believe that Costcutter
sausages can be that good value without containing a fair amount of
hoof and rectum - but then I suppose all sausages do. Any experience?)
|
Sometimes meat packs are slightly ballooned due to the way the plastic is
sealed over the meat in the first place. This is wrong, but fine. If a pack
starts flat and then inflates there is fermenting/breeding of some
description going on. This is not fine. I wouldn't eat them.
Si |
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Pete Wilkins
Guest
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| Posted: Wed Nov 19, 2008 12:04 am Post subject: Re: Near-exploding yeasty sausage incident - advice? |
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"digitaltoast" <digitaltoast@gmail.com> wrote in message
news:b4c7dcf3-c9dc-4ac3-9853-534871f34d87@i24g2000prf.googlegroups.com...
| Quote: |
Whatcha reckon? Heat and eat or scrap the meat?*
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If in doubt, chuck it out. I often use stuff past it's use by date going
mainly by smell, but in this case I wouldn't. I'm always wary of stuff like
sausages and mince.
--
Pete |
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June Hughes
Guest
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| Posted: Wed Nov 19, 2008 12:12 am Post subject: Re: Near-exploding yeasty sausage incident - advice? |
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In message
<b4c7dcf3-c9dc-4ac3-9853-534871f34d87@i24g2000prf.googlegroups.com>,
digitaltoast <digitaltoast@gmail.com> writes
| Quote: | So I get home from long shift, looking forward to a nice sausage, I
open the fridge and note that my pack of Nisa Heritage Select
Cumberland sausages (still 5 days before sell by) is about to burst -
the cellophane cover is ballooned right out.
I prick the top with a knife and a faint smell of yeast hits me, but
they don't look or smell bad.
They're sending me a voucher for another pack, but I hate waste, but I
also hate food poisoning. So when I friend with a cast-iron stomach
said "they'll be fine" on the phone, I thought I'd have an ask here.
Whatcha reckon? Heat and eat or scrap the meat?*
(I use the word "meat" loosely - although they are actually quite
tasty and don't seem fatty, I find it hard to believe that Costcutter
sausages can be that good value without containing a fair amount of
hoof and rectum - but then I suppose all sausages do. Any experience?)
|
I wouldn't take the risk with sausage, especially if the packaging has
'blown'.
--
June Hughes |
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Mike...........
Guest
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| Posted: Wed Nov 19, 2008 12:21 am Post subject: Re: Near-exploding yeasty sausage incident - advice? |
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Following up to Mungo "Two Sheds" Toadfoot
| Quote: | If a pack
starts flat and then inflates there is fermenting/breeding of some
description going on.
|
if it was a steak, i might incinerate the outside to kill everything, but a
sausage has had the gremlins on the outside minced into the inside where
they can hide from the heat.......
--
Mike .......
Google-groups and excessive xposts killfiled (known posters whitelisted)
Remove clothing to email |
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Mungo \"Two Sheds\" Toadf
Guest
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| Posted: Wed Nov 19, 2008 12:22 am Post subject: Re: Near-exploding yeasty sausage incident - advice? |
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Mike........... wrote:
| Quote: | Following up to Mungo "Two Sheds" Toadfoot
If a pack
starts flat and then inflates there is fermenting/breeding of some
description going on.
if it was a steak, i might incinerate the outside to kill everything,
but a sausage has had the gremlins on the outside minced into the
inside where they can hide from the heat.......
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Perzactly.
Si |
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Derek Geldard
Guest
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| Posted: Wed Nov 19, 2008 1:08 am Post subject: Re: Near-exploding yeasty sausage incident - advice? |
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On Tue, 18 Nov 2008 06:42:19 -0800 (PST), digitaltoast
<digitaltoast@gmail.com> wrote:
| Quote: | (I use the word "meat" loosely - although they are actually quite
tasty and don't seem fatty, I find it hard to believe that Costcutter
sausages can be that good value without containing a fair amount of
hoof and rectum - but then I suppose all sausages do. Any experience?)
|
No 1 son does the IT for one of the largest food manufacturers and
during his induction training spent a week or so in their sausage
factory.
The meat they use is frozen and cheap and would be too tough to sell
as joints and has fat and rusk added to boot, but they don't use organ
meat or parts that most ordinary people would reckon to be offensive
(unlike continental sausages / salamis).
Derek |
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Dave
Guest
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| Posted: Fri Nov 21, 2008 4:20 am Post subject: Re: Near-exploding yeasty sausage incident - advice? |
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digitaltoast wrote:
| Quote: | So I get home from long shift, looking forward to a nice sausage, I
open the fridge and note that my pack of Nisa Heritage Select
Cumberland sausages (still 5 days before sell by) is about to burst -
the cellophane cover is ballooned right out.
I prick the top with a knife and a faint smell of yeast hits me, but
they don't look or smell bad.
They're sending me a voucher for another pack, but I hate waste, but I
also hate food poisoning. So when I friend with a cast-iron stomach
said "they'll be fine" on the phone, I thought I'd have an ask here.
Whatcha reckon? Heat and eat or scrap the meat?*
(I use the word "meat" loosely - although they are actually quite
tasty and don't seem fatty, I find it hard to believe that Costcutter
sausages can be that good value without containing a fair amount of
hoof and rectum - but then I suppose all sausages do. Any experience?)
|
One of my lunch time drinking companions asked me if I wanted some
venison that his friend had shot about 3 days earlier. I took it home
and defrosted it and intended to cook it a couple of days later, only
for my wife to reject it as having been in the fridge for too long.
My explanation of the meat having to hang for up to 21 days went over
her head and came back in as having been hung for 21 days before I got
it. There was no way I could have cooked and served it to her.
Dave |
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