1, the temperature may be 180-200 degrees.

2, the higher the temperature is burnt faster but the inside may not be cooked.

3, the lower the temperature is not burnt yes relatively long baking will not be cooked.

4, about 10-15 minutes.

5, although the time should be about the same but the contents of the increase in time will have to grow perhaps 5-10 minutes

Sausage filling good attention

1. drying: divided into sections of the sausage is basically complete, and then use a cloth dipped in warm water to the surface of the water and grease stains wiped clean, filling and tying of sausage hanging in the ventilation to make it air-dried for about half a month, pinch the test to not obviously deformed degree. Test to not obviously deformed to the degree. Can not be exposed to the sun, otherwise the fat meat to set the oil flavor, lean meat color deepening. If the sausage is dried outside, it must be taken back indoors at night to avoid the dew from wetting the sausage.

2. Preservation: keep clean and not stained with dust, covered with a food bag, do not tie the bag hanging upside down, both dust and breathable will not grow mold. Drying good sausage in a cool, ventilated place can be saved for a winter, after the weather warms up, you can put the leftover sausage into the refrigerator freezer, frozen storage, to prevent spoilage. You can also put the sausage into the freezer after drying the water, in order to prevent the drying time is too long sausage dry taste is not moist.