After sausage is filled, it needs to be processed in two steps. First of all, the filled sausage should be dried in a ventilated place. The purpose of drying is to evaporate the moisture of sausage, so that sausage becomes drier and tastes better. Drying time usually takes several days to several weeks, depending on the local weather and humidity. If the weather is wet, it may take longer to dry.

Besides drying, it needs baking. The purpose of baking is to make sausages more crisp and at the same time increase the flavor of sausages. Baking can be carried out in an oven or oven, and the temperature needs to be controlled within a certain range, so as to avoid the sausage from being burnt or undercooked.

Sausage filling skills

1, choose meat: you can choose pigs, cattle, sheep, etc. Used for sausage stuffing, but you should pay attention to the choice of meat with fascia, because fascia can help sausage shape and improve taste.

2. Cut the meat: cut the meat into small pieces or strips, so that it is easy to operate when filling.

3. Pickling: Add a proper amount of salt, sugar, spiced powder and other seasonings to the cut meat, mix well and marinate for a period of time to increase the flavor and taste of the meat.

4. Stuffing: Put the marinated meat into the casing to ensure that the casing is tightly tied to avoid cracking during cooking. At the same time, the filled sausage should be gently rubbed to help exhaust and finalize the design.

5. Drying: hang the filled sausage in a ventilated place to dry, so that the sausage is dried and forms a unique taste.