Googling "How Long Does xyz Last…"

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Here’s an old thread I sometimes reference.

Food Safety Discussions

I guess this falls into “food safety” stuff. My local butcher keeps his pre-cooked andouille sausage in the case right next to trays of raw sausage and pork cuts. I use the cold andouille in sandwiches, and in omelets (where it probably won’t reach a safe temperature). Am I at risk eating it? Should I wash it before slicing it?