Hot answers tagged sausages
Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, ...
The StillTasty link you give for the sausages is for all types of fresh, raw sausages, not just pork. That's why it's labeled "SAUSAGES (INCLUDING PORK, BEEF, CHICKEN OR TURKEY) — FRESH, RAW". Most likely, they're getting the 1–2-day limit from the chicken sausages (which are likely to have a higher initial bacteria load than pork or beef). Note that they ...
The one on top was probably exposed to air and its surface dried out which darkened it. It's always better to be safe than sorry. I am a little more edgy and eat things others don't, but I have my limits of acceptable also. I wouldn't eat something a week old unless I was sure it was packed and stored properly.
I have always peeled my chorizo before using because I thought they were wrapped in some kind of paper as opposed to being skinned. My brother doesn't peel his and he's still alive so I guess it's a preference thing. As for the difficulty in peeling them I have found that the more I pay for my chorizo, the easier they are to peel!!!! I don't know why this is ...
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