Garlic Crispy Sausage
1.
Sheep casings and cotton thread bought online
2.
Wash the casings and soak them in clean water, and pour in the white wine to soak for about 20 minutes to remove the peculiar smell
3.
Wash the ginger and cut into pieces, put it in a food processor and break it
4.
Squeeze the ginger juice
5.
Crush the garlic cloves and put them in a bowl, add a little salt and mash them into garlic paste (if you have a garlic press, it’s better)
6.
Wash the pork and mince it
7.
Add salt, light soy sauce, oyster sauce, white wine, ginger juice, garlic mash, sugar, and thirteen spices in the meat filling and stir clockwise evenly
8.
Add in a small bowl of water and beat evenly
9.
Pour 60g mung bean starch into 100g water and mix thoroughly, put in the meat filling in portions, and stir clockwise evenly
10.
Marinate the prepared meat for more than 1 hour
11.
Tie the end of the washed casing and put the other end into the funnel of the sausage stuffer (if there is no sausage stuffer, you can use the mouth of the beverage bottle to fill it)
12.
Put the marinated meat into the sausage stuffer
13.
Pour the minced meat into the casing, 8-9 points full is better, too full will be easy to burst
14.
Each section of about 10cm is tied with cotton thread, and a fine needle is used to pierce the eye to exhaust the air. It is not easy to burst when cooking
15.
Hang the filled sausage in a place where there is no direct sunlight, one day or one night, do not expose to the sun, just feel the skin dry by hand
16.
Cut into small pieces after removing
17.
Put a lot of water in the pot. After the water is warm, add the sausages, cook on a medium-low heat, skim off the foam, keep the water temperature between 70 and 80 degrees, cook for about 25 to 30 minutes, the whole process can not be covered
18.
After cooking, take it out and let it cool, and put it in a fresh-keeping bag and freeze it when it is cool. Take it out when you use it, stir-fry, fry, steam, cook and roast.
19.
Put a little oil in the pan and fry on medium-low heat until golden brown
20.
It's very crispy when fried, and it's easier!
Tips:
1. It is best to use lamb casings for filling crispy sausages, which are thin and easy to cook. Sheep casings are sold online, so it is very convenient to buy.
2. It's best to use lean meat fillings or all lean. I use 1 point fat and 9 points thin, a little fat is more smooth to eat
3. The amount of mashed garlic can be prepared according to your own preferences. I personally think that the garlic flavor is quite sufficient.
4. When cooking sausages, it is better to keep the water temperature between 70 and 80 degrees, otherwise the sausage will be broken if the temperature is too high
5. The remaining sausages must be sealed and stored in the freezer
