Prepare the garlic, anchovy, and sausage as indicated in the ingredients list.
Brush the whole staub pot with garlic oil. You can also lightly grease it with a paper towel.
Add the garlic from step 1 to step 2, and place the sausage on top. Place the anchovy on the very top.
Drizzle with 10 ml garlic oil in a circular motion onto step 3 from the top, and cover with a lid.
Turn step 4 on over a medium heat. Please set a timer for 3 minutes. A medium heat should be proportionate to the size of the pot.
After step 5 has cooked for 5 minutes, turn down the burner to the lowest setting and set the timer for 7 minutes.
Once step 6 has cooked for 7 minutes, open the lid and give it a quick stir, and immediately close the lid again. Set the timer again for 5 minutes.
Turn it off after step 7 has cooked for 5 minutes. Let sit for 5-10 minutes while covered with the lid.
Please adjust the sitting time in step 8 so that the garlic turns out how you like it. 10 minutes will make it soft enough to crush with your tongue.
After 5-10 minutes has passed, sprinkle with rock salt or Krazy salt, and it is done.
The anchovy-flavored piping hot garlic and sausage collaboration is so delicious, I can't get enough of it.
This is a simple treasured dish that I use for gatherings. Please feel free to enjoy it with some tasty sake.
Story Behind this Recipe
I have been drawn by the charm of staub pots since the fall of 2012, so I find the time to experiment over and over again. I wonder if this is an evolution of the grilled garlic that I always order at yakiniku restaurants. This my favorite dish to pair with sake.
*Feel free to arrange this with ingredients other than sausage. ^^ *It might vary depending on the burner you use, but please keep to the listed cooking time and temperature if this is the first time you are making it. *I use a left-hand sided "Rinnai RGBM-31ABGS1M" burner to make this.