Let say I make make two sausages from scratch. The sausages contains 10% water and 1.5% salt (sodium chloride) with respect to the amout of meat per kg. They do not include nitrate or nitrite.
I boil one sausage for 10 minutes and then I put both sausages in a fridge with 3.8C/33F.
These sex conditions should now hold for both sausages.
- Absence of oxygen
- Low Acid
- Low Salt
- High moisture
- Low sugar
- Temperature (higher than 4.4C/44F [1])
Is there any risk the uncooked, or both sausages can cause botulism after a week in the fridge? Do I need to re-boil the already cooked sausage to make it safe to eat?
The purpose of this question is to get an answer regarding risk of botulism with raw sausages in a fridge. This seems very close to leaving garlic in oil for too long in the fridge, which is unsafe. However, one of the samples are cooked and one is not. Will the risk regarding boutalism be different?
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