1, the freshly poured sausage should 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, because the shorter the sausage, the easier it is to dry, and the better the quality of the dried sausage. When tying into small pieces, it should be kept as uniform as possible, so that the length of each piece is basically the same, which can ensure that the drying time is basically the same.

2. Don't rush to get the sausage into small pieces to dry in the sun, but hang it in a well-ventilated shady place, let it dry naturally for a day or so, and let the sausage shape and taste. It is better to put it in a place with good natural ventilation, such as eaves and balconies, but no direct sunlight.

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 sausage surface. These small holes play a great role, which can help the moisture inside the sausage to evaporate quickly, shorten the drying time, prevent the sausage from deteriorating and stale 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, but you can't expose it to the sun, so as not to affect the flavor of the sausage because of too much oil. In addition, exposure to the hot sun can easily lead to bad consequences such as the deterioration of sausage taste.

5. After drying the sausage in the sun for 3 to 4 days, transfer it to a well-ventilated shady place and air dry naturally. When the dryness of the sausage is suitable, it can be put away and stored.

Precautions for drying sausages-

Sausages should avoid being drenched with snow and rain during drying, otherwise the sausages will turn sour. In addition, whether it is dried in the shade or dried in the sun, it must be well ventilated, because sausages are afraid of being covered and frozen.

Is the sausage dried in the shade or dried?

Sausages are most suitable for drying in the shade and air, but not for drying in the sun. However, sausages that have not been dried in the sun at all will be dark brown and ugly. If the sausage is dried in the sun for about 3 days, the final sausage is fresh reddish brown, beautiful and attractive, and has a better flavor. The sun-baked sausage, the fat part of which is steamed out is transparent, beautiful and delicious.

How long does the sausage need to dry?

The time of drying sausages depends on many factors, such as temperature, wind power and the degree of fatness of sausages. Generally speaking, drying sausages for 7 to 10 days is almost the same. When the sausage is dry outside and soft inside, it can be dried. If you like to eat sausages with chewy heads, you can dry them again, but be careful not to dry the sausages too dry, otherwise the taste will be poor.

How to preserve dried sausages?

Put the dried sausage into a plastic bag and put it in the refrigerator for quick freezing or refrigeration. You can also dip a cotton swab in a little peanut oil and spread it evenly on the sausage surface, and then hang it in the shade below 10℃, which can be stored until after the Spring Festival.

Say a few more words:

Before preparing to steam the sausage, it is best to put a layer of oil on the surface of the sausage and apply a thin layer of oil from home cooking, so that the steamed sausage is bright and delicious.