Today, I made an old-fashioned garlic sausage. I made this kind of sausage once last year, and its taste is very close to the garlic sausage on the market. And the garlic sausage I made tastes safe and hygienic, and the method is very simple. Friends you like can try it. (put away)
food
condiments
Pork stuffing
500 grams
Sausage casing
2 m
condiments
starch
80 grams
salt
12g
energy
15g
Welsh onion
40 grams
sesame oil
30 grams
five spice powder
3g
garlic
40 grams
Sichuan pepper
1 small handle
Eight angles
2 capsules
pepper
1?o'clock
Cooking wine
1 teaspoon
step
1. Chua
2. Garlic, onion and ginger are cut into thin slices.
3. Put the chopped onion, ginger and garlic into the meat stuffing.
4. Add spiced powder, a little pepper and salt.
Add cooking wine
Add sesame oil
7. Add all seasonings and mix well.
8. Add a proper amount of water to the starch paste.
9. Pour into the stirred meat.
10. Continue stirring after adding starch.
1 1. Put a teaspoon of white wine in the casing, soak it for 2 hours to remove the odor, and then rinse it off.
12. The spoon mineral water bottle I use for enema is very easy to use. Put the washed casing on the bottle mouth and tighten it.
13. Start irrigation.
14. Poured vermicelli sausage can be tied into knots as you like.
15. Hang it in a ventilated place and air-dry it for one day, and the skin will recover with slight wrinkles.
16. Put a handful of Zanthoxylum bungeanum and two star anises into a boiling pot, heat it to 80 degrees, and add the dried garlic sausage.
17. Cook on low heat, keep the water temperature at about 80 degrees, and don't boil. Boil for about 30 minutes and remove.
18. Take out the garlic sausage, rinse off the floating foam on the surface and dry the surface moisture.
skill
During the cooking process, the water temperature is kept at about 80 degrees. Use a toothpick to stick some small holes in the garlic sausage to avoid bursting.