【Tianjin】Homemade delicious garlic sausage

Overview

All kinds of sausages are indispensable in New Year dishes. As soon as December enters our place, the streets are filled with sausages and bacon prepared for customers. At this time, I ask the merchant to make one hanging. Each hanging is usually made of 5 kilograms of meat. Lili Lala eats it just before the Spring Festival, and then asks the merchant to make another hanging to eat after the new year. The sausages made every time are spicy, and they taste numb and spicy in the mouth. The more you chew, the more delicious they become. The most delicious one was six or seven years ago. The dried sausages were steamed and cooked, and after eating one slice, I wanted to eat a second one. Unfortunately, I couldn’t find this restaurant the next year, so I spent a few years like a guerrilla, changing one store after another. Some of them just use disposable small packages of finished seasonings, and some of them don’t know where to buy sausage casings. In addition, I don’t have special tools, so I feel that making sausages by myself is a very difficult task. So I haven’t thought about making it myself for many years. That was three years ago, and I was still looking for a merchant to process it. It happened that the merchant was alone and asked me for help. OK, it was a good opportunity for me to learn from my teacher. We started making sausages. From the beginning to weighing the seasonings, I participated in the whole process. I even asked the merchant to adjust the proportion of ingredients. Haha, it turns out to be so simple! This is how I secretly learned skills. I even bought casings by accident. I happened to buy pork liver that day and saw someone buying casings. I was very surprised at that time and bought a few meters without hesitation. Then I thought about buying meat and stuffing it myself. If there is no machine in the store, I would use a funnel, but after looking at the funnel at home, it didn’t work. , it was too thin, so I had to cut a funnel out of a Coke bottle, but it didn’t work and was too short. My son reminded me to go to Taobao. Haha, there are indeed special funnels for sausages and casings, and some even have recipes. It was great, and that’s how the history of making your own sausages began. First, I made spicy-flavored sausages according to my own taste. The dried sausages were steamed and delicious. Then I made Cantonese-style sausages, and then garlic sausages. The sausages made by myself were dried on the clothes hangers. It was so beautiful in my heart, and I felt a great sense of accomplishment! You may have made all kinds of sausages many times, and there are many posts on the Internet. Today I will introduce garlic sausage. Garlic sausage does not need to be dried for a long time, it only takes 20-24 hours, so you don’t have to wait helplessly for time. How proud to have a plate of homemade sausages on the festive table!

Tags

• cold dishes
• home cooking
• full banquet of manchu and han dynasties
• aniseed
• cooking wine
• corn starch
• five spice powder
• garlic
• green onions
• msg
• pork
• salted casings
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 First, soak the casings in warm water, then fill the faucet with water and rinse 2-3 times. Chop the onions, ginger and garlic and set aside.

   

2. 2 Dissolve 105g of corn starch and 105g of water. Chop the pork into minced meat and set aside. I asked the merchant to mince the minced minced meat directly. Add chopped onion, ginger, garlic, five-spice powder, sesame oil, MSG and cooking wine to the meat filling, stir evenly. If there is a lot of meat filling, you can stir it directly with your hands

   

3. 3 Add salt, continue to stir evenly, and finally pour in the dissolved water starch, and continue to stir evenly

   

4. 4 For brewing, I used a funnel to brew it. It would be better to have a machine to brew it directly

   

5. 5 After filling, tie it with string every 20 centimeters or twist it into sections by hand. It's enough to dry in a cool place for about 20-24 hours. It's ok if you see wrinkles on the skin

   

6. 6 Add enough water to cover the garlic sausage in the pot, then add the peppercorns, aniseed and bay leaves. When the temperature reaches about 80 degrees, gently add the garlic sausage. Keep the fire low and try not to let the water in the pot boil. Use a toothpick to poke some small holes in the garlic sausage to prevent it from collapsing. Boil over low heat for about 40 minutes. Rather than boiling it, it is soaked in water. Then take it out to dry out the water and you can enjoy it. If you can't eat it, you can put it in the refrigerator and eat it as soon as possible within a week for the best taste.

   

7. 7 Prepared garlic sausage

   

8. 8 slice

   

9. 9 Let’s eat