This morning, I found some sausages in the fridge that had been there all week. The top of the sausage (that is, the surface of the skin facing upwards) had turned brown. I initially thought that if I just fried them long enough, this would be fine; however, while frying I did a quick search on the web, got spooked and threw them away.
My question is: what causes this discolouration and, have I needlessly thrown three very tasty looking sausages in the bin?
Best Answer
Many meats are dyed to make them look fresher. They add red, cause meat is red right? Well no. Most meat will "brown" or "gray" as it is exposed to the air and the blood dries up (or drains out). This is not, in any way, a sign of bad meat. In fact it "may" be a sign of good, natural meat.
A YouTube Video that explains it
Yes, probably.
Important note
When in doubt throw it out. A week in the fridge (not freezer) is border line for me. I would have probably cooked it, but I wouldn't fault someone else for not cooking it.
You can usually look for smell or slime to tell if meat is bad.