Safety comes first when working with ground meats. Sausage cheddar balls, like all ground meats, need to be kept below 40 degrees Fahrenheit or above 140 degrees Fahrenheit at all times to prevent contamination. When properly packed, sausage cheddar balls stay fresh for a couple of days in the refrigerator and up to 1 month when stored in the freezer.
Fatty foods, such as butter and cream, readily absorb the aromas of food stored close to them. Sausage balls, cooked and uncooked, need airtight storage to keep their aroma to themselves. Sealable food storage bags or airtight containers work best for refrigerator storage. If using a storage container, line the sides and bottom of it with wax paper so the sausage balls won’t transfer their aroma to the container or stain it with fat.
Store uncooked sausage balls up to 2 days in the coolest part of the refrigerator (in the back and on the bottom shelf). Store cooked sausage balls for 3 to 4 days in the coolest part of the refrigerator.
Sausage cheddar balls (cooked and uncooked) keep indefinitely in the freezer, but are at their best when cooked within 1 month. Freeze each sausage ball individually before packing them for freezer storage.
Arrange the sausage balls on a baking sheet. Space each piece at least 1/2 inch apart.
Place the baking sheet in the freezer and chill the sausage balls uncovered until they’re frozen through, about 1 hour.
Pack the sausage balls in heavy-duty freezer bags or in an airtight freezer-safe container. Mark the date on the packaging before placing the sausage balls in the freezer.
- Scrub your hands for at least 20 seconds before and after handling uncooked sausage.
- To prevent cross-contamination, keep the utensils and cutting boards used for making sausage balls separated from other kitchen equipment when in use.
- Sanitize the utensils and equipment used for making sausage balls with a sanitizing solution after use.