Air-dried sausage should be dried for two or three days after filling before steaming, and the steamed sausage can be eaten immediately, or it can be dried and air-dried again. Air-dried sausage as the name suggests is a kind of natural air-dried sausage, it is churned meat into the animal intestines in the fermentation, ripening and drying of meat products.

Whether the air-dried sausage is steamed or dried first

Every Lunar New Year, many places in our country will make air-dried sausage, usually in the good sausage, you need to leave it to ferment for two days, and then take it out and put it in a cool, ventilated place to dry for about three days. The dried sausage can be steamed on the pot, steamed sausage can be eaten directly, you can also continue to dry air-drying, so that its texture is more chewy.

The drying time for air-dried sausage is not absolute, and the length of the drying time is generally determined by the prevailing weather temperature. When steaming the sausage, it is best to use a toothpick to poke holes in the sausage body and steam it for about 20 minutes. Steaming first is not recommended because it will steam the oil and water out of the sausage, making it taste much less flavorful.

Precautions for making air-dried sausage

Air-dried sausage is a kind of sausage that is dried naturally, and it is a meat product that is fermented and matured by stirring up meat and putting it into animal casings. When making air-dried sausage, you must be careful to hold and put, because the sausage is easy to break, do not expose to the sun in the summer, the summer should not make air-dried sausage.