If the sausage is left for a long time and the water is dry, it should be steamed for at least half an hour. The most primitive and direct method is to insert it with chopsticks in time. If you can insert it effortlessly, it means it is mature. Sausages must be cooked, because there are still some dirty things on the surface of sausages that can be sterilized at high temperature. If it is better to soak the sausage for two hours before steaming, then steam it for 15 minutes.

When processing raw sausages, soak them in hot water first, and then wash them with warm water. Sausage itself contains a lot of salt, so when cooking, you should put less salt according to your personal taste. Laiwu sausage can be steamed directly or cooked in soup stock without other treatment.

Extended data:

Sausage is a kind of meat product with China characteristics, which is made of meat, diced, supplemented by auxiliary materials, poured into animal casings, fermented, aged and dried. It is the largest variety of meat products in China.

Sausages can be divided into three categories: raw sausages, also known as "white oil sausages"; Stir-fried sausage and duck sausage or pig liver sausage (collectively known as moistening sausage). Sausage is a common food in southern areas such as Guangdong, Hong Kong and Macao. It is made by putting pork into casing made of pig small intestine, compressing, dehydrating and drying in the sun. Guangdong sausage is its representative.

Cantonese sausage is a kind of raw and dried sausage product, which takes pork as raw material, chopped or diced, pickled with salt, sugar, koji and soy sauce, packed in natural casing, dried in the sun, dried or baked. Sausages can be stored in the refrigerator for about 3 months.

References:

Sausage-Baidu Encyclopedia