Can sausages bask in the sun?

Sausages are not recommended to bask in the sun directly.

Too hot weather is not suitable for drying sausages, and drying speed in the sun is too fast to carry out necessary biochemical reactions. This will not only lead to serious oil production of sausages, but also lead to deterioration, mildew and poor taste of sausages. Don't expose yourself to the hot sun, so as to avoid serious oil production.

Of course, in real life, some people take sausages outside to dry. It doesn't matter much. Because homemade sausages are usually cooked after winter, the sun is not poisonous and the temperature is low and it is not easy to break. Just remember to move back indoors or in the hallway at night.

Also, avoid getting wet by rain and snow when drying outdoors, or the sausage will turn sour. Dry it in this way for three or two days and then dry it indoors. If a small amount of mold grows, it can be wiped clean with a rag dipped in alcohol.

Sausage introduction:

Sausage is a kind of meat product with China characteristics, which is made of meat, diced, supplemented by auxiliary materials, poured into animal casings, fermented, aged and dried. It is the largest variety of meat products in China.

Sausage refers to the "enema method" in which meat is used as raw material, diced, added with auxiliary materials and poured into animal casings for fermentation. It only appeared in the Book of Qi Yaomin in the Northern Wei Dynasty, and its method spread. Sausages can be divided into three categories: raw sausages, also known as "white oil sausages"; Stir-fried sausage and duck sausage or pig liver sausage (collectively known as moistening sausage).

Sausage is a common food in southern areas such as Guangdong, Hong Kong and Macao. It is made by putting pork into casing made of pig small intestine, compressing, dehydrating and drying in the sun.

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