Delivered in either a gas flushed tray or on a cling wrapped tray.

3 minutes

1-2 days

With fridge set at 1-4 °C

Or see use-by date on pack

Treat sausages with the same caution as you would mince.

They're made from ground meat which is susceptible to bacterial infection. That's because bacteria that usually stays on the surface, is ground down inside the meat.

So always make sure your sausages are fully cooked.

Hygiene
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

Safety
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

1-2 months

Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

Once frozen your biggest problem is air

Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

The slower you thaw your meat the less juice is lost. Defrost it in the fridge.