Sausages don't need soaking. Wash it with warm water and put it into the pot. After boiling, turn to low heat and cook for about 30 minutes. At the same time, the longer the sausage is cooked, the less the nitrite content in sausage and bacon. As long as the sausage is boiled in water at 60℃ for 30 seconds, the nitrite content will be reduced by more than 35%, and the salt and fat content will also be reduced, which is more in line with the needs of healthy diet.

Precautions:

Be sure to cook it in cold water. In this way, water can slowly penetrate into the meat tissue, and dried sausages and ham will become more moist. If boiled in boiling water, the surface protein of meat will shrink sharply when heated, which will affect the penetration of water and it is difficult for nitrite to fully seep out.

When cooking sausages, you can put carrots or vegetables in the pot, so that you can not only drink soup, but also eat meat. Take out the cooked sausage and soak it in cold water for 5 minutes before cutting.