Sausages are usually steamed for 20-30 minutes to cook.

The time for steaming sausage depends on the pots and pans used and the amount of heat used, if you use normal pots and pans for steaming, it usually takes 20 minutes. If the heat is higher, the steaming time can be reduced to 15 minutes. If a pressure cooker is used, the steaming time can be reduced to 10 minutes.

When steaming sausages, start with cold water in the pot, which prevents the outer layer of the sausage from hardening too quickly and affecting the texture. When the water comes to a boil, turn the heat to medium-low and continue steaming to maintain the texture and flavor of the sausage. During the steaming process, you can use a toothpick to poke some small holes in the sausage to help release the internal heat and steam, so that the sausage will steam faster.

In addition, in order to maintain the texture and flavor of the sausage, you can clean the sausage before steaming to remove surface dust and impurities. Meanwhile, the steamed sausage can be served with seasonings such as garlic paste and chili oil to add flavor and texture.

Laosai making skills

1, choose meat: the meat of the production of sausage is generally selected from the front leg and the back leg meat, the front leg meat is fat, the back leg meat is lean, depending on the preference of each person.

2, cut meat: the selected meat evenly cut into small strips, pay attention to fat and thin meat should be cut separately.

3, marinade: cut the meat strips add white wine, salt, sugar, pepper, chili pepper and other seasonings marinade, mix well with your hands, marinate for an hour.

4, irrigation: the cured meat into the sausage, irrigation should pay attention to keep the sausage clean, irrigation of sausage with cotton thread tied.

5, drying: will be filled with sausage hanging in a ventilated place to dry, pay attention to avoid direct sunlight, drying process found in the sausage bubbles to be pierced.