Sausage is not sunshine, must be shade-dried, because sunshine sausage skin will be out of oil, will be dry and cracked, so the sausage can not be sunshine, can only be hung in a better ventilated place shade-dried.

After you make your own sausage, you should hang it in a better ventilated place to dry. When air bubbles are found, use a pinprick to exhaust them. Knot every 12 centimeters or so.

Turn them over again after two days. The drying time depends on temperature, wind and other reasons. Usually 7-10 days is about right. But don't dry them too much or the flavor will be poor.

After drying, put the sausage in a plastic bag and put it into the refrigerator for quick freezing or freezing, or you can use a cotton swab dipped in a little peanut oil to evenly coat the surface and hang it in a cool place below 10 degrees Celsius for storage.

Expanded Information

Homemade sausage practice, preparation materials: pork 00 grams, sausage casings moderate, cooking wine moderate, ginger water moderate, salt moderate, oyster sauce 1 spoon, water starch moderate, soy sauce moderate.

1, first of all, the intestines clean, and then soaked in cooking wine for a few hours.

2. After soaking, rinse the sausage casings with water for a few times.

3, pork minced, and then add all the seasonings and mix well and set aside.

4: Tie a knot at one end of the casing, then stuff the funnel at the other end, and then stuff the pork through the funnel.

5: Stuff the pork through the funnel and into the sausage casings to fill the casings.

6, finally tie it into one section, make some small holes with a needle, and then hang it in a better ventilated place to dry.

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