Main Ingredients:
Meat: 1.5 pounds.
Auxiliary Ingredients:
Light Soy Sauce: Appropriate amount; Dark Soy Sauce: Appropriate amount; Cooking Wine: Appropriate amount; Five Spice Powder: Appropriate amount; Sichuan Pepper Powder: Appropriate amount; Pepper Powder: Appropriate amount; Garlic: 50g; Ginger Powder: Appropriate amount; Starch: 50g; Scallion, Ginger, Sichuan Pepper Water: Half bowl; Oyster Sauce: Appropriate amount.
Seasonings:
Salt: Appropriate amount; Sugar: 1 spoon; Chicken Essence: Appropriate amount.
Flavor: Garlic; Cooking Method: Steaming; Time: One hour; Difficulty: Advanced.
Detailed Steps for Making Homemade Garlic Sausage
Cut the lean and fat meat into small thin slices, and use a mixer to grind the 1.5 pounds of meat into meat paste in three batches.
The meat paste made by the food processor (actually it should be made into granules, but this machine does not have that function).
All the meat paste is ready.
Add light soy sauce, dark soy sauce, cooking wine, oyster sauce, five spice powder, Sichuan pepper powder, ginger powder, pepper powder, salt, sugar, garlic, and chicken essence to the meat paste.
Pour in half a bowl of scallion, ginger, and Sichuan pepper water.
Mix well.
Add an appropriate amount of red yeast rice powder.
Add about 50g of starch.
Mix well, all the seasonings are not weighed accurately (estimated).
Soak the sausage casing for 20 minutes, and then rinse it inside and outside repeatedly.
Put the meat paste into the sausage stuffer, put the casing on the thick tube, and tie a knot at the end.
Evenly fill the casing with the meat filling, tie a string, and poke several holes in each sausage.
Place the sausages in a steamer (lined with oil paper), cover the lid, and steam for 30 minutes.
I steamed it for a little too long (40 minutes), actually 30 minutes is enough, and the finished product is good. The key is that my family said, “It’s especially delicious!”
