If the weather temperature is suitable and the weather is sunny, the filled sausage should be hung in a cool and ventilated place. Don't expose yourself to the sun directly, so as not to evaporate the moisture in the sausage, which will make the taste dry and hard. It usually takes three to four days to get 70% to 80%. After 3 ~ 4 days, there will be fresh reddish brown, beautiful and attractive, with good flavor. If the temperature is low and there is no wind, it may take a week to dry to achieve the desired effect.

You'd better pay attention to the weather changes in the last ten days before making sausages. 15 to 20 degrees cloudy weather, it is appropriate to avoid the failure of sausage making. People should be careful not to dry sausages too dry, or they will taste bad. You can pinch it by hand, and feel the surface hardening, dry appearance and shrinking casing.

Introduction of sausage types

1, Cantonese sausage

Cantonese sausage is five parts fat and five parts thin. When heated, oil permeates the whole sausage evenly. The meat is rich, the mouth is fragrant but not greasy, and every bite is enjoyable. Cantonese sausage is fat but not greasy, salty and sweet, ruddy in color and rich in wine. Sausage can not only be made into sausage clay pot rice, but also be fried with garlic sprouts and steamed with eggs.

2. Sichuan sausage

Sichuan sausage is also called Sichuan sausage, Sichuan sausage and Sichuan sausage. Sausage is made of pork, salt, pepper and other seasonings, and is fermented by filling animal casings. Weenies are cooked the same, but they taste different. Sichuan sausage is spicy, oily red in appearance, bright in color and spicy in flavor.

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