Sausage is one of the new year's goods that many people like to eat. Sausage tastes good and rich in taste. Especially in the coldest time around the Spring Festival, many people will prepare sausages at home as a necessary food in winter. After filling the sausage, you need to air it for a while. So how long does this sausage need to dry? Let me tell you.

It is very important to preserve and dry sausages if they want to be delicious. The sausage was poured, tied and dried. The first places to dry must be those with ventilation. In this way, the newly poured sausage can be dried slowly. It usually takes about fifteen days to roast sausage, but it also depends on the shape of the sausage afterwards. Whether to dry or not depends mainly on whether the sausage is pinched or not. Under strong light, it is not suitable to expose sausages. After exposure to the sun, the fat in the sausage will become very rich, the taste will deteriorate, and the lean meat will become darker, so the overall eating taste and appearance color of the sausage will change greatly. The drying time of sausage can usually be determined by the change of appearance color during the observation period. When the whole sausage turns dark red, the casing begins to wrinkle, so it is basically edible. When drying, there are also some things to pay attention to. Generally, the filled sausage is dried in an open and ventilated place, and the temperature should not exceed 10 degrees Celsius, and the lower the temperature, the better. When all the ingredients penetrate and volatilize in place, the color of sausage is close to dark brown, and then it will turn red-brown after a little light for about three days. Be sure to avoid rain and snow when roasting sausages. Sausages will turn sour in this weather. Besides, they must be ventilated. Sausages are not afraid of freezing, but of covering.

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.

Sausage refers to the "enema method" in which meat is used as raw material, diced, added with auxiliary materials and poured into animal casings for fermentation. It only appeared in the Book of Qi Yaomin in the Northern Wei Dynasty, and its method spread. 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, nitrate (preservative), sugar, koji and soy sauce, then packed in natural casing, dried in the sun, dried in the air or baked. Sausages can be stored in the refrigerator for about 3 months. The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. All kinds of sausages are made in the same way, but the materials used are slightly different.

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Local special sausage

Wuzhou sausage

Wuzhou sausage is a specialty of Wuzhou City, Guangxi Zhuang Autonomous Region, and a landmark product of China's national geography. Wuzhou sausage is made of meat, which is cut, twisted into dices, mixed with auxiliary materials, and poured into animal casings for making.

Dongguan sausage

Dongguan sausage is a famous specialty in Dongguan City, Guangdong Province, which belongs to Cantonese cuisine. In the folk, it is known as "Dongguan sausage is thick and short", "Guangdong sausage is more than Dongguan, and Dongguan sausage is thicker than street wax".

Houjie sausage

Houjie sausage is a traditional famous dish in Dongguan, Guangdong Province, which belongs to Cantonese cuisine. It was named after it was produced in houjie town. Originated in Ming and Qing Dynasties, it has a long history. Houjie sausage can be divided into flowers.

sausage

Sausage is a special meat product in China, which is made of meat, diced, supplemented by auxiliary materials, poured into animal casings, fermented, aged and dried. It is one of the most varied meat products in China.

Sausage practice

Weila clay pot rice

Clay pot rice is a famous traditional dish in Guangdong. It is made of rice, Cantonese sausage, vegetables, eggs, salad oil, soy sauce, umami juice, sugar and sesame oil. Clay pot rice

Cantonese sausage clay pot rice

Cantonese sausage clay pot rice is a delicious traditional dish, which belongs to Cantonese cuisine. First, put the washed rice into a casserole and soak it in water for more than ten minutes; Add to the soaked rice.

tuna salad

Sausage clay pot rice is a delicious food with rice as the main raw material. It is a traditional famous dish with good color and flavor, belonging to Cantonese cuisine. The general population can eat; Function: Sausage can stimulate appetite.

Sausage fried rice

Sausage fried rice is a delicious local dish, belonging to Cantonese cuisine. The main raw materials are rice and sausages. Ingredients: 300g of white rice, 2 sausages, egg 1 piece, onion 1 piece, and 2 ginger.