Homemade Delicious Garlic Sausage

Name: Homemade Delicious Garlic Sausage
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g pork; 105g starch; 2 tablespoons Cooking Wine; 1 tsp MSG; 15~18g salt; 1 pinch pepper; 1 piece Aniseed; 3 slices Bay leaf; 25g ginger; 60g garlic; 1 large tree shallot; 2.5~3g Five spice powder; 50g sesame oil; 105g water; 2 meters Pickled casings

by Shimizu Shark's Fin Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It's winter, and we start to make sausages again. Butcher shops on the streets and alleys are full of bunches of sausages. Now we make our own sausages. What I recommend today is not sausage but garlic sausage. The garlic sausage I made by myself is rich in garlic and safe and hygienic. It has a soft texture because of the addition of starch. It can be dried for a day. Since last year, I have made it for countless times. If you like it, you can try it.
Before the pork is selected, the buttocks are fat: thin = 1:3, not 3 fat and 7 thin. The ratio of starch to water is 1:1
The meat I made today is 700g, and the proportions of other ingredients are calculated based on this 700g. If you make more, you can add other ingredients according to this proportion.
The salted sausage casing is nearly 2 meters (because the garlic sausage needs to be boiled after it is dried, so it cannot be filled too much)
Ingredients for cooking sausages: pepper aniseed fragrant leaves

Homemade Delicious Garlic Sausage

1. First soak the casings in warm water, and then rinse with water 2-3 times at the tap. First chop the green onion, ginger and garlic, and then chop the pork into meat for later use. I directly ask the merchant to mince the meat.

Homemade Delicious Garlic Sausage recipe

2. Add 105g of corn starch and add 105g of water to dissolve. Add the chopped green onion, ginger, garlic, five-spice powder and monosodium glutamate cooking wine into the meat filling, and stir evenly.

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

4. Filling, after filling, tie it with a string every 20 cm or so, or twist it into sections by hand.

5. Leave it to dry in the shade for about 20 hours. It’s fine to see the skin with wrinkles.

6. Add water that can drench the garlic intestines in the pot, then add the pepper aniseed fragrant leaves, and gently put the garlic intestines when they boil to about 80 degrees. Keep this temperature, and use a toothpick to pierce the garlic intestines to avoid popping. , Cook it for about 40 minutes, remove the water and let it go, you can enjoy it. If you can’t eat it, you can put it in the refrigerator, it’s not recommended

7. This is a finished product, it has a unique sense of accomplishment.

8.

Tips:
Before the pork is selected, the buttocks are fat: thin = 1:3, not 3 fat and 7 thin. The ratio of starch to water is 1:1.
The meat I made today is 700g, and the proportions of other ingredients are calculated based on this 700g. If you make more, you can add other ingredients according to this proportion.
The salted sausage casing is nearly 2 meters (because this garlic sausage needs to be boiled after it is dried, so it cannot be filled too much).
During the cooking process, keep the water temperature at about 80 degrees, and use a toothpick to pierce the garlic intestines to avoid popping.