Wash the yellow things in the casing with salt water and remove them. Most people can't wait to take the filled sausage outdoors and dry it directly in the sun, which will not only make the sausage difficult to taste, but also lead to the sausage bursting. The correct way is: put the filled sausage in the pot and let it stand for 3 days, then cold-treat and pickle it. In the meantime, let the spices fully and evenly blend into the meat, giving the sausage a rich flavor.