Every time I eat at someone else's house, I envy how their sausages are so delicious, fat and thin, soft, fragrant and waxy, and how they are so dry compared with their own.
Drawing lessons from last year, we closed the refrigerator after seven days of air drying in our house this year. Sure enough, the sausage is no longer dry, and it tastes much better. We don't have to envy other people's homes anymore.
Therefore, after sausage filling, the drying time should not be too long. If the time is too long, the water in the sausage will evaporate easily, and some sausages and even oil will dry thoroughly, making the sausage look drier. Sausages had better be dried for 7-9 days.
If the sausage is too dry, we can also soften it in some ways.
1, soak in water for a long time before cooking, and let the sausage slowly absorb some water. The sausage cooked in this way is very soft and does not need to be cooked for a long time. For example, if you want to eat sausages tomorrow, make them tonight and cook them directly the next day.
2. If you don't soak, cook or steam for a long time. If you cook normally 1 hour, then you cook for an hour and a half, let the water slowly penetrate into the sausage, absorb more water, and it must be very soft to eat.
You might as well try these two methods, which will definitely make the sausage waxy and soft.
Generally, homemade sausages are air-dried. After air drying, sausages will become very dry. When steaming, you can soak them in water for a while to let the meat inside absorb water, and then it will be fine. Another point may be that there is too much lean meat and lack of oil. I suggest you eat this sausage, cut it into pieces and fry it. They are also delicious! !
Why are homemade sausages hard and dry? 1 Too much lean meat and uneven fat when filling sausages. Air-dried and smoked for too long, the water in the meat itself evaporates, so the steamed sausage will be hard and dry.