Because the temperature of glutinous rice sausage will gradually increase with the extension of drying time, once it exceeds 20 degrees, the casing will easily burst, leading to a large number of microorganisms such as bacteria in the meat, which will lead to the phenomenon of food spoilage. Moreover, if the temperature is too high, the fat in the sausage will flow more oil, which will affect the flavor of the sausage, while the lean meat will dry harder, thus affecting the taste.

Matters needing attention in making glutinous rice sausage:

1, processing casing

Improper treatment of casing will expose the glutinous rice inside, which will affect the taste. The processing method of casing is to soak it in water and white wine for about 5 to 10 minutes.

2, glutinous rice should be soaked in advance.

Glutinous rice needs to be soaked in advance and cannot be cooked directly, which will affect the taste. So it's best to soak for about two hours in advance and put it in the refrigerator for refrigeration. The effect is better. The glutinous rice soaked in advance will make the glutinous rice sausage more mellow.