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1
Prepare the garlic, anchovy, and sausage as indicated in the ingredients list.
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2
Brush the whole staub pot with garlic oil.
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3
You can also lightly grease it with a paper towel.
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4
Add the garlic from Step 1 to Step 2, and place the sausage on top.
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5
Place the anchovy on the very top.
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6
Drizzle with 10 ml garlic oil in a circular motion onto Step 3 from the top, and cover with a lid.
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7
Turn Step 4 on over a medium heat.
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8
Please set a timer for 3 minutes.
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9
A medium heat should be proportionate to the size of the pot.
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10
After step 5 has cooked for 5 minutes, turn down the burner to the lowest setting and set the timer for 7 minutes.
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11
Once Step 6 has cooked for 7 minutes, open the lid and give it a quick stir, and immediately close the lid again.
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12
Set the timer again for 5 minutes.
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13
Turn it off after Step 7 has cooked for 5 minutes.
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14
Let sit for 5-10 minutes while covered with the lid.
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15
Please adjust the time in Step 8 so that the garlic turns out how you like it.
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16
10 minutes will make it soft enough to crush with your tongue.
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17
After 5-10 minutes has passed, sprinkle with rock salt or Krazy salt, and it is done.
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18
The anchovy-flavored piping hot garlic and sausage is so delicious, I can't get enough of it.
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19
This is a simple treasured dish that I use for gatherings.
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20
Please feel free to enjoy it with some tasty sake.
