Cooked sausage

Yes, if it is sold ready to eat and has been kept chilled. Slice it into sandwiches, add it to a salad or serve it on a cold platter.

Slice it and warm it gently in a covered pan with a splash of water for a few minutes, or add it near the end of cooking a soup or stew. Heat until steaming hot throughout.

Keep it covered or in an airtight container in a fridge at 5 °C or colder, and use it within two days. Follow the pack’s storage instructions and use-by date.

Yes. Wrap it well or seal it in a freezer-safe container, freeze it promptly, and thaw it in the fridge before using. Once thawed, eat it within two days and reheat until steaming hot.

Cut it into slices or chunks and fry in a lightly oiled pan over medium heat for about 3–4 minutes, turning until hot and lightly browned. It is already cooked, so frying is for heating and browning, not cooking it from raw.

Try it with mustard and rye bread, or add slices to potato salad, scrambled eggs, pasta or a bean stew. Its savoury flavour also works well with pickles and sharp chutney.