A few weekends ago we lost power due to the storms that went through on Friday night. We lost it at about 6pm Friday and it came back on Sunday at 11 am. So about a day and a half. I took the fridge temp on Saturday at noon and it was 65 degrees. I cleaned out the fridge and threw everything away EXCEPT a pack of chicken leg quarters because I wanted to put them out for a fox that comes by every evening.
I forgot about them and what do you know, my husband, clueless, made chicken soup with them on Monday. He and my kids ate it-I got home late and was horrified. Believe it or not, the suffered absolutely no ill effects and ate leftovers the next day.

I returned a bag of groceries accidentally taken off the shelf before the expiration date.

I came back as a bag of groceries accidentally taken off the shelf before the date stamped on myself.

It's all fine OP.

People for thousands of years used to hang meat out for days to basically rot (they called it "high" meat) and become more gamey tasting and tender before cooking.

Even today, less extreme methods are used to dry age meats.

Those highly processed meats you mention are just fine.

Anonymous wrote:I would cook the sausage and the chicken. Freezing the raw chicken then thawing ...um. Kill off the germs by cooking then use later.

This. Freezing may slow but doesn't stop bacterial growth. Heat will. If you put them straight to the freezer, no problem. But after 1.5 hours at room temp, the bacteria that are on literally everything have had time to reproduce on your food. If you freeze them now, you're freezing that many more bacteria, which will reproduce more slowly in the freezer, and then again as the meat thaws. Chicken tenders are a processed cut (touched by gloved hands, a knife, etc.). Ground meat is especially bacteria prone.

Best course would be to cook the sausage and the chicken. Bacon will be fine, due to the preservatives.