Garlic Crispy Sausage

Overview

This garlic crispy sausage has a very strong garlic flavor. I personally feel that the garlic taste is a bit too much, which is not acceptable. I will reduce the amount of garlic paste next time I make it. However, I mixed in the spicy oil when eating, and it tastes really good. It is appetizing and goes well with rice.

Tags

• home cooking
• private kitchen
• meat dishes
• children
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• clear water
• high-strength liquor
• light soy sauce
• minced garlic
• mung bean starch
• oyster sauce
• pork stuffing
• sheep casings
• thirteen incense
• white sugar
• ginger juice
• salt

Ingredients

Steps

1. 1 Sheep casings and cotton thread purchased online

   

2. 2 After washing the casings, soak them in clean water, pour in white wine and soak them for about 20 minutes to remove the odor

   

3. 3 Wash and cut the ginger into pieces, then grind it in a food processor

   

4. 4 Squeeze out the ginger juice

   

5. 5 Crush the garlic cloves and put them into a bowl, add a little salt and mash them into minced garlic (it would be better if you have a garlic press)

   

6. 6 Wash the pork and mince it

   

7. 7 Add salt, light soy sauce, oyster sauce, white wine, ginger juice, minced garlic, white sugar, and thirteen spices to the meat filling and stir clockwise evenly

   

8. 8 Then add a small bowl of water in batches and mix well

   

9. 9 Pour 60g mung bean starch into 100g water and mix thoroughly, add it into the meat filling in batches, and stir clockwise evenly

   

10. 10 Marinate the prepared meat filling for more than 1 hour

    

11. 11 Tie a knot at the end of the washed casing and put the other end into the funnel of the sausage filling machine (if there is no sausage filling machine, you can use the mouth of a beverage bottle to fill it)

    

12. 12 Put the marinated meat filling into the sausage stuffing machine

    

13. 13 Pour the meat filling into the casing until it is 8-9 minutes full. If it is too full, it will burst easily

    

14. 14 Prick each section of about 10cm with cotton thread, and use a fine needle to prick the hole to drain out the air. It will not explode easily when cooked

    

15. 15 Hang the filled sausages in a place out of direct sunlight. Keep them out of the sun for a day or night until the skin feels dry to the touch

    

16. 16 Remove and cut into small pieces

    

17. 17 Put a lot of water in the pot. When the water is hot, add the sausage. Cook slowly over medium-low heat. Skim off the foam. Keep the water temperature between 70 and 80 degrees. Cook for about 25 to 30 minutes. Do not cover the whole process

    

18. 18 After cooking, take it out and let it cool. After it is cool, put it in a fresh-keeping bag and freeze it. Take it out when you need it. You can stir-fry, fry, steam, and bake

    

19. 19 Put a little oil in the pot and fry over medium-low heat until golden brown

    

20. 20 It’s very crispy when fried and easier to eat!