Sausages generally need to be dried for 7-10 days.

The length of time for drying sausages depends on many factors such as temperature, wind, and the fatness of the sausages. Generally speaking, 7 to 10 days is enough. When the sausage is dry on the outside and soft on the inside, you can finish drying. If you like chewy sausage, you can dry it longer, but be careful not to dry the sausage too much, otherwise the taste will be bad.

But don’t rush to dry it in the sun. Instead, hang it in a well-ventilated shade and let it dry naturally for a day or so to allow the sausage to take shape and taste. It is best to place it in a place with good natural ventilation but no direct sunlight, such as an eaves balcony.

If the weather is hot, do not dry it in the sun to prevent the casings from bursting and the sausages producing too much oil, which will affect the flavor. In addition, exposure to the hot sun can easily lead to the deterioration of the flavor of the sausages. It is better to dry them in the morning and evening and at noon. After drying in the sun for 3 to 4 days, transfer to a well-ventilated shade to air-dry naturally. When the sausage is dry enough, you can put it away and store it.