To tell when sausage is bad, look for a sticky or slimy texture on the sausage as well as a sour smell or sulfur like smell.
Or if you notice any grayish or greenish discoloration, it's a sign that the sausage is bad and should be thrown out.
Fresh and high quality sausage that is not spoiled should be moist but not tacky and if the sausage feels slimy or unusually sticky, bacteria are present on the sausage and it should be thrown out.
Sausage that is spoiled will also have an off, sour or putrid odor to it, which often smells like rotten eggs or sulfur, or even old pet food, instead of it's usual savory or herby aroma.
And raw pork sausage or beef sausage should also appear pink or red in color and if you notice any dull grayish-brown color, dark spots or a greenish tint to the sausage, it's likely spoiled and should be thrown out.
Also if the sausage has made it past the above checks, but the sausage also tastes sour or acidic, spit the sausage out and throw away the rest of the sausage.
Raw sausage usually lasts around 3 days in the refrigerator and cooked sausage usually lasts around 5 days in the fridge before it goes bad.
If you eat bad sausage, it can lead to foodborne illness and cause abdominal pain, nausea, vomiting, fever, diarrhea, which may sometimes be bloody and other gastrointestinal issues.
Most cases of foodborne illnesses resolve within 48 hours with home treatment, like fluid and electrolyte replacement.
The symptoms of foodborne illness may start within hours or days.
If you are experiencing severe symptoms such as a fever over 102°F, diarrhea lasting more than three days, bloody stools, or vomiting so frequently you cannot keep liquids down, contact your doctor.
Because sausages (like ground pork or beef) are highly susceptible to bacteria like E. coli or Salmonella, symptoms typically begin 1 to 3 days after eating.
E. coli: Often found in undercooked ground meat.
Symptoms include severe stomach cramps, vomiting, and bloody diarrhea, appearing in 3 to 4 days.
Salmonella: Common in raw or undercooked meats.
Symptoms include fever, diarrhea, and cramps, usually starting 6 hours to 6 days after ingestion.
Staphylococcus aureus (Staph): Occurs if the cooked sausage is improperly handled.
Causes rapid, sudden nausea, vomiting, and cramps within 30 minutes to 8 hours.
Listeria: Can grow in processed or improperly stored ready-to-eat sausages like hot dogs or deli meats.
Symptoms include fever, muscle aches, and fatigue, which can appear as late as 2 weeks after eating.