The filled sausage should be dried in a cool and ventilated place until it doesn't drip. After the surface is obviously dry, it should be dried in the sun, but it should not be exposed in the hot sun, so as to avoid the influence of excessive oil on the flavor of the sausage. Moreover, with the increase of temperature, direct sun exposure will also lead to the deterioration of the sausage. It is suggested that if there is a yard or balcony at home, it is better to hang it in a well-ventilated shady place and air-dry it naturally, and then it can be put away and stored when the dryness of the sausage is appropriate.

How to dry the filled sausage.

1, the sausage that has just been poured must be tied into uniform small pieces with rope at intervals of about12cm, and the length of each piece can be less than12cm, but try not to exceed12cm.

2. Hang the sausage into small pieces in a well-ventilated shady place, let it dry naturally for about a day, and let the sausage shape and taste.

3. After the moisture on the sausage surface is slightly dry and the casing is wrinkled, use a steel needle to evenly tie some small holes on the surface of the sausage to help the moisture inside the sausage evaporate quickly, shorten the drying time, prevent the sausage from deteriorating and changing flavor during the drying process, and at the same time, control the oil oozing out during the drying process.

4, continue to dry in the shade until the surface of the sausage is obviously dry, you can take it to the sun to dry.

5. After drying the sausage in the sun for 3 to 4 days, it will appear fresh reddish brown, beautiful and attractive, and has a good flavor.