Teach you step by step how to make garlic crispy sausage

Overview

The crispy sausage must be made with sheep intestines. Since the sheep intestines are thin, there is less meat in them, and they are easy to dry and cook. This kind of crispy sausage can be made all year round and is not controlled by the weather. When the weather is cold, it only takes 3-4 days to dry naturally. If the temperature is high, it only takes a day and a night to blow it with an electric fan. Make 2 pounds at a time, pack it into portions and store it in the refrigerator. When you eat it, grill or fry it. It doesn’t take much time and is perfect as a side dish for breakfast. Garlic is specially added, and garlic sausage goes really well with bread. If you like spicy food, add chili pepper, and you can also make it into Taiwanese sausage. Cook less at a time, try various flavors, and select the taste that suits the whole family. It is the mission of every skillful cook to make the family eat happily and healthily.

Tags

• snacks
• home cooking
• homemade ingredients
• old man
• late night snack
• winter recipes
• clear water
• garlic
• garlic and black bean sauce
• ginger powder
• light soy sauce
• liquor
• oyster sauce
• pork shoulder
• starch
• thirteen incense
• white sugar
• pepper
• salt

Ingredients

Steps

1. 1 Wash pork and control water

   

2. 2 Cut into pieces and remove the fascia

   

3. 3 Place the meat in the meat grinder and use the largest hole to grind the meat into large particles

   

4. 4 Put the meat filling into a basin and add the seasonings one by one and stir evenly

   

5. 5 Add garlic and ginger

   

6. 6 Mix well without over mixing

   

7. 7 grams of starch, 80 grams of water (mix the starch and water in advance)

   

8. 8 Pour a small bowl of water, stir well, and then pour in the water starch.

   

9. 9 Stir evenly and let it sit for 30 minutes to absorb the flavour.

   

10. 10 Wash the sheep casings and soak them for more than 30 minutes

    

11. 11 Put it on the funnel and tie it with a knot at the end. Put the meat filling into the funnel, start the machine and use a stainless steel spoon to press down to give it strength, and pour it into the casing.

    

12. 12 After filling the sausage, if there are air bubbles inside, use a thin toothpick to prick it, squeeze the air out and squeeze the meat tightly to make it firm. Cut it into pieces about 10cm long using a thick wire.

    

13. 13 After hanging it in the shade for 3-4 days, you will see that its surface is dry, wrinkled and elastic when pinched with your hands.

    

14. 14 Take it off and cut it

    

15. 15 Put enough water in the pot and put the sausage in

    

16. 16 Raise the temperature to 80 degrees and cook, skim off the foam, and keep at 80 degrees over low heat for 20 minutes until it is almost done. If you are worried that it is not cooked, take one out and try it, because the sheep intestines are very thin and will cook easily.

    

17. 17 Take out the cooked sausage, drain it, let it cool, and bag it. If you can't finish it at one time, store it in the refrigerator.

    

18. 18 When eating, fry it with a little oil. You can also use a non-stick pan without adding oil. You can also bake it in the oven. It is more time-consuming than frying in the oven.

    

19. 19 The taste of the sausage depends on your preference. You can add whatever flavor you want. Just master the amount of salt. For other things, you can say more or less. But if you use too much salt, it will be salty! (The method comes from the small kitchen of Shuangshuang’s home, with slight modifications, thank you!)