Pork stuffing 500g liquor 15g salt 8g thirteen spices 1g sugar 5g black pepper (better than white pepper) 2g garlic 7, 8 petals (about 15-20g) and 1 egg (about 60g).

Steps of garlic sausage

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Step 1

500 grams of pork stuffing is put into the pot.

Second step

Add all seasonings in turn.

Third step

Stir the chopsticks vigorously in one direction until they are very sticky, and you can stand on them (put them in the refrigerator 1 hour, and marinate them for taste).

Fourth step

Put the washed casing on the funnel and tie a knot at the end of the casing.

Step five

Hold the funnel in your left hand, put a spoonful of marinated meat stuffing, and press it down with chopsticks. Until the meat is filled.

Step 6

Tie it tightly with cotton rope according to the length you like, and puncture some small holes with a needle to deflate.

Step 7

If you are in a hurry to eat, put the sausage on the grill of the oven (the baking tray is placed at the bottom to collect oil) and bake it at 100 for 90 minutes (high temperature and explosive skin). The casing made in this way is a bit hard.

Step 8

If you are not in a hurry to eat, hang the sausage and dry it in a cool and ventilated place until the skin is dry.

Step 9

Put enough cold water in the steamer, put the sausage in the steamer and turn to medium heat for 20 minutes. Personally, I think the sausage treated in this way tastes better.