Can I still fill sausages after spring?

You can't. 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 make bacon. There is a folk custom of "curing in winter and storing it for the winter". After the light snow, the temperature plummeted and the weather became dry, which was a good time to process bacon.

How to eat sausages safely?

Wash the sausage, put it in water and boil it before frying or frying. The results showed that as long as the sausage was boiled in hot water at 60℃ for 30 seconds, the nitrite content in it could be reduced by 1/3. At the same time, boiling the sausage in water first can reduce the salt and fat in the sausage as much as possible and make it more in line with the requirements of healthy diet. In addition, the sausage fried or baked after boiling is tender and smooth, and it is not easy to become firewood. This can also shorten the post-treatment time, which is a good way to save energy. Be sure to cook it in cold water. Only in this way can water slowly penetrate into the meat tissue and make the originally dry sausage more moist. If boiled in boiling water, the surface protein of meat will shrink sharply when heated, which will affect the penetration of water and it is difficult for nitrite to fully seep out.