Precook or raw when chilling meat?
I currently have an unopened package of raw sausages in the fridge (with several days left before expiration).
I also have a recipe to use all of the sausages, but due to the other ingredients in the recipe (mostly pasta) I know I can't cook it all at once (due to pot size, mostly). So I will have to make half of it at a time.
Is it better to pre-cook all the sausages and put half back in the fridge for a couple days until the second batch, or leave them raw? And should I leave them in the original (now opened) packaging (if raw; I know I shouldn't do that if cooked) or transfer them to another container (which can be sealed)?
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Precook all of them now. Make them good; maybe parboil first then slice them and fry them or grill them to get that brown sausage goodness.
Freeze half because you won't want sausage again right away.
Warm up non frozen ones in the pasta water before you drain the pasta.
Next time you make pasta in a few weeks thaw your sliced frozen cooked sausage
in the pasta water before you drain the pasta.
Everyone is happy!
Either way should be ok for a couple of days.
Either keep them raw and cook them in a couple of days, or cook them now and re-heat them in a couple of days.
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