How to Store Sausages, Sandwiches, Burgers for Faster Thawing

You may have kept your chunk of raw meat processed product in the freezer for an unreasonably long time because you always get bored of removing the whole chunk and isolating just what you need.

It is quite some pain to try separate your frozen sausages, burgers, sandwiches and etc. The quickest option is to get the entire package and thaw it on the microwave. Another slower option is letting the frozen product stand on your kitchen top for about an hour or so to ease the separation or moving it from the freezer compartment to the fridge section overnight. Others still thaw their frozen meats by placing under running water to allow the ice to melt away.

These processes can easily make you want to "postpone" cooking the delicacies to a another day when you will have enough time to use any of the thawing options above. Funny, the postponing keeps recurring and 6 months down the line, you are still looking for some good time to thaw your spicy sausages.

Clearly, this is not possible to achieve if your product is frozen as a whole and this is why am about to show you how to store your frozen meats in just the amounts you need to consume so you don't need to keep thawing and re-freezing. Having so many postponed scenarios, I decided to think around this!

Items Required

• Your Product-separated when still fresh from the shop
• Light weight plastic packaging tubs
• Cling film
• 7*12 plastic packaging bags, ziplock bags, cling films
• Large tray
• Kitchen scissors
• Cut-out product labels from the former product packaging
• Sanitize hands or wear kitchen food type gloves

Buy your usual 1kg pack of Sausages, Burgers, sandwiches, hams etc. Normally, you buy these from the cold section of the supermarket when they are still fresh (just chilled);maybe 1 week or so after date of manufacturing. There is usually a timeline when you can keep them chilled; usually a month without going bad. But if your consumption is low, the product may extend over a month and will thus require freezing to preserve the freshness.

Step I

If you anticipate to have your product stay long, this is where the tip comes through. On your large clean tray, separate your chilled sausages by cutting the cords that join them using the kitchen scissors . For burgers, you just need to separate the pieces from each other. For Sandwiches, hams, you know how much you consume per serving e.g 2,3,4 layers etc per serving and separate those as a group. Remember not to toss the top label indicating product name and expiry dates. You must have the plastic packs (those where your cookies, beef, chicken, etc are served). You may decide to have new packs or re-use from finished products.

Step II

Place each serving size in the 7*12 packaging bags or the zip lock bags or cling film whichever you have and squeeze out air while rolling out the unused length of the paper or locking for the ziplocks

Step III

Place on the plastic tubs or foam tubs. By the way, you can also use any plastic tubs as long as they are freezer safe. Arrange the servings in the tubs and on one far end, place the product identity label together with the product expiration dates. Finally roll a cling film over to cover.
From here on, you can quickly grab what you need. thaw it whatever fashion while keeping the rest of the product safe. Since its a small in size, it will be easier and faster to thaw too!!

FOOD FACT

Did you know that food scientist do not recommend refreezing thawed raw meat products? Studies have shown that thawed food is likely to become contaminated or have higher chances of growing food bacteria which when consumed can cause illness and food poisoning. Additionally, re-freezing thawed meat causes the meat to loose its quality and flavor.  Thus, your best bet to avoid food poisoning  is to freeze your meats and consume the entire batch once you thaw.