Add all ingredients in a crockpot and put on low for 6-8 hours, or until it reaches your desired consistency. Just set it and forget it, stirring occasionally to check the consistency!
Tip: If you’d like to fully utilize the zested mandarins, peel the remaining peel off, and blend the pieces with the water to use for the cooking liquid! (Or you can just eat them for snacks, live your life!)
2 tsp chicken base (I use the Better than Bouillon Reduced Sodium)
1 tsp soy sauce
1 tsp rice wine
1 tsp sesame oil
1 tsp Korean red chili flake (optional)
1 clove garlic, peeled
1 tsp minced ginger (I mince all my ginger at one time and freeze in an ice cube tray)
1 cup milk (I use almond milk)
1 cup water
Simply blend all of your ingredients together in a blender and simmer on the stove. Cook some ramen noodles in this, simmer some dumplings, or just drink as is. Try adding it to other recipes as well! (It makes for some really good rice.)
If you’d like to make a bigger batch and freeze some for another day, go for it! And remember, fed is best.
If making stuffed sausage, you’ll also need hog casings (read your sausage stuffers recommended size) and a sausage stuffer.
Mix together your BBQ sauce, BBQ rub, and ground meat thoroughly, and allow the flavors to marry overnight in the refrigerator.
The next day, assemble your stuffer according to manufacturers instructions.
Soak your casing in cold running water for 5-10 minutes.
Place your meat into the chamber of the stuffer, trying to get as little air into the chamber as possible.
Giving yourself plenty of space, wet the stuffing tube and feed the casing onto the tube.
Carefully press out any air that may have built up in the tube,then knot the end of your casing.
Gently crank or push your stuffer to fill the casing with your sausage, you want them to be roughly 2 fingers thick in diameter, but play it by eye and make sure you don’t overfill the casing. Leave a little room for the change in pressure while twisting links.
Add casings or meat as necessary for your machine.
Once you’ve cased all of your sausage, twist into your desired length of links by pinching either end of your link and gently twirling in one direction. I generally make mine the length from my extended thumb to the tip of my pinky. (Think of the ASL sign for ‘Y’)
At this point, you can carefully snip your sausage links apart.
You can freeze your sausages to cook another time, or bake, grill, or pan sear them! Just remember to cook them to a minimum temperature of 165F.
Enjoy! I hope to have a video tutorial of sausage up soon, in the meantime there are many wonderful resources to learn the process of sausage making on the interwebs.