Teach You How to Make Garlic-flavored Crispy Sausage

Teach You How to Make Garlic-flavored Crispy Sausage

1. Pork washing and water control

2. Cut into pieces to remove the fascia

3. Place the minced meat with the largest hole in the meat grinder and grind it into a large-particle minced meat

4. Put the minced meat in the basin and put the seasonings in order and stir evenly

5. Add garlic and ginger

6. Mix well without excessive mixing

7. 45 grams of starch, 80 grams of water (mix starch and water in advance)

8. Pour in a small bowl of water, stir well, and then pour in the water starch.

9. Stir well and let stand for 30 minutes to taste.

10. Wash sheep casings and soak for more than 30 minutes

11. Set on the funnel, knotted at the end. Put the minced meat into the funnel, start the machine and press it down with a stainless steel spoon to pour it into the casing.

12. If there are bubbles in the filled sausage, use a thin toothpick to pierce it, squeeze the air to squeeze the meat tightly to make it firm. Use a thick thread to cut it into a short section of about 10 cm.

13. Hang it in the shade to dry for 3-4 days, and see that the surface is dry, wrinkled and elastic by hand.

14. Take it off and cut it open

15. Put enough water in the cooking pot and put the sausages in

16. Heat to 80 degrees and cook, skim off the froth, keep on low heat and keep it at 80 degrees for 20 minutes and it will be almost cooked. If you are worried about not being cooked, just grab one and taste it, because lamb intestines are very thin and easy to cook.

17. Take the cooked sausage out, control the moisture, let it cool, and pack it into a bag. You can't finish it at one time, and keep it in the refrigerator.

18. Use a little bit of frying when you eat. You don’t need to put oil in a non-stick pan. You can also bake in the oven. It takes more time to fry in an oven.

19. The taste of the sausage is all based on your own preference. You can add whatever taste you want to eat. You have to master the amount of salt. Others are more and less. If you use more edible salt, it will be salty! (The method comes from the small kitchen of Shuangshuang's house, thanks for the slight modification!)

Tips:

1. It is best to fill this kind of crispy intestine with lean meat and fat at 8:2. I usually choose front shoulder meat. This part of the meat is fat and thin, and the meat is tender and fragrant.
2. Just stir the meat evenly, don't over-stir it, it will be difficult to fill if it is stirred up vigorously.
3. Crispy intestines don't need to be dried too much, just 3-4 days. If the weather is hot, the way to dry it quickly is to blow the sausage with an electric fan, and the state can be reached within 24 hours.
4. Set this kind of lamb intestines. Expose the meat filling a little bit to the enema, and then it can be easily inserted.
5. Put it in a pot and cook it, don't boil it, it will be cooked in 20 minutes at a water temperature of 80 degrees.