Generally speaking, sausage should be cooked at about 3 degrees, and it is best to hang it in a ventilated place to dry. Don't dry it too slowly. After drying for two days, use bamboo sticks or small needles to make holes at regular intervals, which makes it easier to dry.

1. Cut the filled sausage into sections and hang it in a common place to dry, otherwise it will go bad if it is not dried in time.

2. It is a key step to further process the sausage into good segments, that is, use bamboo sticks or small needles to puncture some small holes at intervals on it, so that it is easy to dry and the grease can be controlled.

3. Sausages should be air-dried and dried in the shade. It is generally recommended to dry in a cool balcony with good ventilation. Turn over and air dry evenly every two days. Usually it can be done in a week or so. Be careful not to be too dry, or it will taste bad.

Indoor air drying is also possible, but the indoor ventilation condition is not very good, so the air drying time will be longer. Moreover, the indoor temperature is also high, which may deteriorate before it is dry. Therefore, it is best to put it in eaves, balconies and other places with good natural ventilation, but there can be no direct sunlight.

5. After drying for 2 days, when the surface moisture is slightly dry and the casing is wrinkled, use a toothpick to evenly prick the sausage surface again to help dry the moisture inside.

The optimum air-drying temperature of sausage is two to three degrees Celsius every day, and the filled sausage will not deteriorate because of the high and low temperature. Squeeze the filled sausage in sections, ventilate it with a pinhole when squeezing (don't break the sausage when squeezing meat), then tie it tightly with a thin thread, and hang it in a cool and ventilated place for a week before drying (the sun is gentle in winter).