It usually takes about fifteen days to dry sausage. Sausage is one of the New Year products that many people like to eat. The taste of sausage is very good and the texture is very rich. Especially during the coldest period before and after the New Year, many people's

At home, sausages, a must-have winter delicacy, are prepared. After filling the sausages, they need to be dried for a while. So how long does the sausages need to be dried? I will tell you below.

If you want the sausage to be delicious and well preserved, the drying step is very important. After the sausage is filled and tied, it must be dried. The first place to dry must be a ventilated place, so that the sausage has just been filled.

After the sausage is hung up, it can be slowly dried. It usually takes about fifteen days to dry the sausage, but it also depends on the shape of the sausage afterwards. Whether to continue to dry it, mainly depends on the shape of the sausage after being pinched.

Is there any obvious deformation? It is not suitable to expose the sausage to strong light. Exposed sausage will make the fat inside become thicker and change the flavor, and the lean meat will become darker in color, so the color of the sausage will change.

There will be a big change in the entire eating texture and appearance color.

Usually, the length of drying time can be determined by observing the changes in the appearance of the sausage during the drying period. When the color of the entire sausage turns dark red and the casing of the sausage begins to wrinkle, it is basically ready for consumption.

When drying, there are some precautions that we need to pay attention to. The filled sausages are generally placed in an open air or ventilated place to dry. The temperature should not exceed ten degrees Celsius, and the lower the temperature, the better. When various

After the ingredients have penetrated and evaporated in place, the color of the sausage will be close to dark brown. After that, it will turn into reddish brown after being exposed to a small amount of light for about three days; when drying the sausage, be sure to avoid rain and snow weather. In this kind of weather, the sausage will

It will have a sour smell, and it must be ventilated. If the sausage is not afraid of freezing, it is afraid of covering it.

Sausage refers to a Chinese characteristic meat product made from meat as raw material, cut into cubes, supplemented with auxiliary ingredients, stuffed into animal casings, fermented, matured and dried. It is the largest category of meat products in China.

Sausage refers to meat as raw material, cut into cubes, mixed with auxiliary materials, poured into animal casings and fermented. The "enema method" first appeared in the "Qi Min Yao Shu" of the Northern Wei Dynasty, and its method spread.

Sausage can be divided into three categories: raw soy sausage, also known as "white oil sausage"; old soy sauce sausage and duck or pig liver sausage (collectively called moist sausage).

Sausage is a common food in Guangdong, Hong Kong, Macau and other parts of the south. It is made by putting pork into casings made of pig intestines, and then compresses, dehydrates and dries in the sun.

Cantonese sausage is its representative.

Cantonese sausage is made from pork, chopped or minced into cubes, marinated with salt, nitrate (preservative), sugar, koji wine, soy sauce and other ingredients, then filled into natural casings, and dried, air-dried or

A type of raw dry sausage product made by baking and other processes.

Stored sausages, such as in the refrigerator, can usually preserve their flavor for about 3 months.

The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai.

Except for the slightly different ingredients, the preparation methods of various types of sausages are roughly the same.

Wuzhou Sausage Wuzhou Sausage is a specialty of Wuzhou City, Guangxi Zhuang Autonomous Region, and a national geographical indication product of China.

Wuzhou sausage is made of meat, which is cut and twisted into cubes, mixed with auxiliary materials, and poured into animal casings. Dongguan sausage is a famous specialty of Dongguan City, Guangdong Province. It belongs to Cantonese cuisine. Among the people, it is known as "

"Dongguan sausage, thick and short", "Guangdong sausage is Dongguan, Dongguan sausage is Houjie Lahoujie sausage. Houjie sausage is a traditional dish in Dongguan City, Guangdong Province. It belongs to Cantonese cuisine because it is produced in Houjie, Dongguan City.

It is named after the town. It originated in the Ming and Qing Dynasties and has a long history. Houjie sausage can be divided into flower sausages. Sausages are made from meat, cut into cubes, mixed with accessories, stuffed into animal casings, fermented, and dried.

The made-in-China meat products are the most diverse among the Chinese meat products. Cured Claypot Rice Claypot Rice is a traditional snack in Guangdong, which is made of rice, Cantonese-style sausages, vegetables, eggs, and salad oil.

Claypot rice with Cantonese sausage, dark soy sauce, umami juice, sugar, sesame oil, etc. is a delicious traditional dish that is washed first.

Put the rice into a casserole, add an appropriate amount of water and soak it for ten minutes; add sausage and clay pot rice to the soaked rice. Claypot rice with sausage and sausage is a delicacy made with rice as the main ingredient. It is a traditional snack with full color, fragrance and flavor.

, belongs to Cantonese cuisine. It can be eaten by the general population; function: sausage can appetize and help sausage fried rice. Sausage fried rice is a delicious local dish, which belongs to Cantonese cuisine. The main raw materials are white rice and sausage.