How many days does it take to dry homemade sausages? How to make sausages?

Chinese sausages do not contain starch and can be stored for a long time. After being cooked, they are delicious, mellow and rich, with a long aftertaste. The more you chew, the more fragrant they are. They are far better than sausages from other countries. They are one of the traditional Chinese specialties and are well-known at home and abroad. So how many days do you need to dry homemade sausages? How to make sausages? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How many days does it take to dry homemade sausages?

2. How to make sausage

3. Calories of sausage

How many days does it take to dry homemade sausages?

Homemade sausages need to be dried in the sun for seven to fifteen days, otherwise there will be too much moisture in the sausages, which will easily become moldy and deteriorate, affecting their consumption. When storing the sausages, they should be cut into sections, vacuum-packed and stored at room temperature. The shelf life is about one year, but the freshly stuffed sausages should be washed before storage to avoid bacteria and stains on the outside.

1. Drying time

The drying time of homemade sausages depends on the weather. In cool weather, it takes fifteen days to dry sausages, but in sunny weather, it only takes five to seven days. If it is rainy, it is best to smoke the sausages.

2. Saving method

When preserving sausages, if you only need to keep them for one month, you can directly hang them in a ventilated, cool and light-proof environment. However, if you want to keep them for half a year to a year, you need to cut the sausages into sections, put them into food bags for vacuum treatment, and then place them in a shaded environment.

3. Notes

During the process of making sausages, small holes should be poke in the casings to facilitate the discharge of oil and water in the sausages. Moreover, the freshly stuffed sausages cannot be directly dried in the sun. They should be rinsed with boiling water to clean the dust and stains on the surface of the casings to avoid spoilage of the sausages.

How to make sausage

When making sausages, the pork leg meat should be minced into minced meat, which is then mixed evenly with powder made from spices such as Sichuan pepper, Sichuan pepper, cinnamon, bay leaves, etc., and then a professional enema tool is used to stuff the minced meat into the pig's small intestine. Small holes are then pierced in the stuffed small intestine with a needle, and a rope is tied every ten centimeters to divide the pig's small intestine into small sections.

1. Production method

In the process of making sausage, spices such as peppercorns, Sichuan peppercorns, cinnamon, bay leaves, etc. are ground into powder, then the pork leg meat, which is 30% fat and 70% lean, is chopped into minced meat and mixed evenly with the spices. It is marinated overnight, and then professional tools are used to stuff the minced meat into the pig's small intestine. During the sausage enema process, a needle is used to poke small holes on the surface of the small intestine.

2. Smoking

The sausages should be smoked to make them more flavorful. Before smoking, tie a rope made of palm leaves on the sausages every ten centimeters to divide the sausages into small pieces for easy eating. Then hang them in a ventilated environment and wait for the moisture in the sausages to dry before eating.

3. Saving method

The shelf life of sausage at room temperature is short. If you want to keep it for a longer time, you can cut the air-dried sausage into small pieces and put them into a sealed bag. Use a vacuum pump to remove the air in the bag, putting the sausage in a vacuum state, and then store it in the freezer of the refrigerator.

Calories of sausage

The calories contained in every 100 grams of Chinese sausage are about 584 kcal. Chinese sausage is made of meat, which is cut into dices, mixed with auxiliary materials, stuffed into animal casings, fermented, matured and dried. The main nutrients of Chinese sausage are protein, fat and carbohydrates. Every 100 grams of Chinese sausage contains 22 grams of protein, 48.3 grams of fat and 15.3 grams of carbohydrates.