Every winter marks the peak season for making and enjoying various types of sausages. During this time, the market is often flooded with sausages, which can lead to lower prices. To maximize economic returns, it's wise to store sausages properly right after they are cooked. By preserving them effectively, you can maintain their quality and sell them later when demand rises.
One effective method of preservation is using cooked lard. After the lard has been distilled, pour the liquid into a pot or a ceramic jar, then place the lid tightly. Store it in a cool, dry, and well-ventilated area. Once the sausages are placed at the bottom of the container, the solidified lard acts as a protective layer. It prevents direct exposure to air, reducing spoilage, and also helps contain the smell of the sausages, making it ideal for long-term storage.
Another popular technique is applying a thin layer of white wine (45°–55° alcohol content) before storing the sausages. Place them in an airtight container and keep it in a cool, dry, and ventilated place. The alcohol has natural antibacterial properties that help eliminate bacteria on the surface of the sausages and prevent bacterial growth during storage. This not only extends the shelf life but also preserves the original flavor of the meat.
Using a vegetable jar is another great way to preserve sausages. Start by placing a 3–5 cm layer of dry pickles at the bottom of the jar. Cover it with a thick plastic sheet or seal the jar and store it in a cool, dry, and well-ventilated area. Dry pickles have moisture-absorbing and antibacterial properties. They regulate humidity inside the jar—absorbing excess moisture when the air is humid and releasing it when it's dry. This creates a stable micro-environment, helping to maintain the color, aroma, and taste of the sausages over time.
Lastly, grass ash preservation is a traditional and effective method. Use cooled ashes from burned plant material. Spread a 5–8 cm layer of ash at the bottom of a sealed container, then carefully arrange the sausages on top. Cover them with another 2–3 cm layer of ash, repeating the process until all sausages are stored. Leave a 2–3 cm gap between the sausages and the container walls, and fill it with ash as well. Finally, cover the top with 5–8 cm of ash and seal the container. The ash absorbs moisture, insulates against heat, repels pests, and has sterilizing properties. With this method, sausages can remain fresh for over six months without losing flavor or being damaged by insects.
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