Drying sausage is one way of preserving it without impacting its nutritional value. Dehydrated sausage makes a nutritionally-dense snack, or you can rehydrate it to take the place of regular sausage in soups and stews. Dehydrators wick the moisture out of sausage by cooking the meat at a low temperature in a dry environment for an extended period of time. Although a lengthy process, dehydrating sausages in a dehydrator is simple and easy to do.
Preheat the dehydrator to 145 degrees F for eight hours.
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Cut the sausages into strips 1/4 inch thick if you want to make jerky. Slice sausages that you will later use for soups and stews into round slices no more than 1/4 inch thick.
Arrange the sausage slices in a single layer on the dehydrator tray.
Insert the dehydrator tray into the dehydrator.
Dehydrate the sausages for 7 to 8 hours. Remove the dehydrator tray and store the dried sausage in zippered bags or containers with lids.
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