Garlic Crispy Sausage
1.
Press the garlic into a puree.
2.
Put the other ingredients in a large bowl except for the casing, stir clockwise vigorously, and mix vigorously until it feels like glue. This strength cannot be saved. It is the key to the meat filling. If there is a cook machine at home, you can let the cook machine do it.
3.
Put the casing on the funnel. It is more convenient to have an enema artifact, neither of which can be used to cut a mineral water bottle.
4.
Put the meat in the funnel, press it down with a small spoon, and the meat will be squeezed into the casing. I fill one section and braid the other section, so that it is not easy to squeeze the casing. Practice makes perfect, and 2 catties of meat will be filled soon. Up.
5.
Use a toothpick to stick it in an airy place to expel the air, and then randomly stick it on the intestines a few times to prevent it from exploding during the cooking time.
6.
Hang the intestines in a ventilated place to air dry the surface. I don’t have a place to hang it in my room, so I hang it on a chair with a clothes hanger. I blow it on the fan for about an hour, and the surface is dry.
7.
In a pot of cold water, the water should cover the intestines. Bring to medium heat until the water is slightly boiled. Turn to low heat and cook, keeping the water slightly boiled. Can't open a big fire, it will burst.
8.
Skim the bubbles during the period.
9.
The intestines were cooked until they floated. I cooked it for about 30 minutes. If you use sheep casings, the cooking time will be shorter.
10.
Take it out and rinse with water to remove foam, put it on a shelf and let it cool, then put it in a fresh-keeping bag and store it in the freezer.
11.
Fry in the frying pan until the intestines are golden before eating, or bake them in the oven until they are golden.
12.
The skin is crispy, the meat is Q bombs, and the garlic is full.
13.
Children's favorite. Doing it yourself is simple and at ease.
