The sausage should be dried in a cool and ventilated place until it doesn't drip. After the surface is obviously dry, it should be dried in the sun, but it should not be exposed in the hot sun, so as not to affect the flavor of sausage with too much oil. Moreover, with the increase of temperature, direct sunlight will also lead to the deterioration of sausages. It is suggested that if there is a yard or balcony at home, it is best to hang it in a well-ventilated shade to dry naturally, and then the sausages can be put away and stored when the dryness is suitable.

How to dry the filled sausage?

1. First, tie the freshly poured sausage into even small pieces with a rope, and tie them into a section every 12 cm. The length of each segment can be less than 12 cm, but try not to exceed 12 cm.

2. Hang the sausage into small pieces, put it in a cool place with good ventilation, let it dry naturally for about a day, and let the sausage set and taste.

3. The moisture on the sausage surface is slightly dry. After the casing is wrinkled, use a steel needle to evenly puncture some small holes on the sausage surface to help the moisture inside the sausage evaporate quickly, shorten the drying time, prevent the sausage from deteriorating and changing flavor during the drying process, and control the oil oozing out during the drying process.

4, continue to dry in the shade, until the sausage surface is obviously dry, you can take it to the sun to dry.

Sausage will appear fresh reddish brown after drying in the sun for 3 to 4 days, which is attractive and has a good flavor.