【Tianjin】Garlic Sausage
Overview
What I share with you today is old-fashioned garlic sausage. I made this type of sausage once last year. The taste is very close to the commercially available garlic sausage. Moreover, the homemade garlic sausage is safe and hygienic. You can eat it with confidence and the method is very simple. Friends who like it can try it~~~
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Ingredients
Steps
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Food
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Add a teaspoon of white wine to the casings, soak for 2 hours to remove odor, and rinse
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Chop garlic, scallions, and ginger into fine pieces
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Add minced onion, ginger and garlic into the meat filling, add five-spice powder, a little pepper, and salt
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Add 2 teaspoons cooking wine
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Add 30 grams of sesame oil
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Add all seasonings and mix well
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Add appropriate amount of water to starch to make a starch paste
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Pour into the mixed meat filling
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After adding the starch, continue to stir evenly
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The mineral water bottle I use for enema is very easy to use. Put the rinsed casing on the mouth of the bottle and tie it tightly.
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Start brewing.
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The filled rice intestines are tied into sections with cotton thread
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Hang it in a ventilated place to dry for a day until the outer skin becomes slightly wrinkled.
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Add a small handful of Sichuan peppercorns and two star anises to the pot and heat to 80 degrees, then add the dried garlic sausage
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Bring to a simmer over the fire, keeping the water temperature around 80 degrees, but not boiling. Boil for about 30-40 minutes and take it out.
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Take out the garlic sausage, wash away the scum on the surface and dry the surface moisture.
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Finished product!
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Finished product!
