Is it the beginning of winter or the solstice of winter making sausages?

The best time to fill sausages is usually around winter, when the climate is more suitable. It's about time now. If you want to fill sausages, you can fill some. No matter how cold it is, it is not suitable for cooking. After filling the sausage, put it in a cool and dry place to dry for at least a week. When the casing and dried meat are basically dry, you can eat delicious sausage.

The best temperature for pickled sausage is 10, because the pickled sausage is too hot, which will make the meat stink! When beginning of winter passed, it showed that winter had just arrived, but the temperature still didn't meet the requirements for making sausages. Speaking of light snow solar terms, it is the best time to cook bacon.

Precautions for homemade sausage:

1. No matter what kind of sausage you make, it is suggested that the ratio of fat to lean meat should be controlled at 3: 7, so that the sausage made is tender, smooth and juicy, and will not be greasy whether steamed or fried.

2. Punching some small eyes with a needle can make the sausage completely dry and avoid deterioration.

3. After buying the casing, you need to turn it over and knead it repeatedly with flour and salt, and then rinse it repeatedly with clear water to thoroughly clean the internal oil stain, leaving a thin and transparent casing for reuse.

Once the water dries and the surface begins to wrinkle, the sausage can be eaten. If dried for a long time, sausages will dehydrate and taste very dry. Canny sausages can be stored in the refrigerator.

The humid weather in the south is actually more suitable for making sausages.