Steps

1. Peel 3 potatoes and remove any sprouts. [Tip!] Choosing varieties like May Queen, which have a smooth surface, will make slicing easier.
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2. Thinly slice the peeled potatoes using a slicer.
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3. Sprinkle 1 tsp of salt on the sliced potatoes, mix well, and let sit for 5 minutes. [Tip!] Salting the potatoes draws out moisture, softening them and making them easier to wrap around the sausages.
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4. In a bowl, combine 1 tbsp ketchup, 1/2 tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp honey, and 1/2 tsp grated garlic. Mix well.
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5. Cut 6 sausages into 2-3 pieces each.
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6. Rinse the potatoes that have been sitting for 5 minutes under water, then take out only the amount you need and thoroughly pat them dry. [Tip!] Leaving them salted for too long can cause discoloration. Rinsing helps prevent this, and patting them dry right before use is important.
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7. Dust the dried potato slices evenly with potato starch (to taste).
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8. Wrap each sausage with the potato slices, overlapping them without any gaps, and roll tightly. [Tip!] Instead of rolling continuously, overlapping individual slices and filling gaps will create a neater finish.
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9. Secure the end of the potato wrap by inserting a toothpick through the overlapping ends of the potato. Wrap the remaining sausages similarly. [Tip!] Inserting the toothpick to firmly connect the end and beginning potato slices will help hold everything together.
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10. Pour about 1cm of frying oil (appropriate amount) into a frying pan and heat to 170℃ (338℉).
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11. Carefully add the potato-wrapped sausages to the heated oil and start frying over medium heat.
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12. After about 2 minutes, flip the sausages and fry for about 1.5 minutes, watching for a nice golden brown color, then flip again.
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13. Once flipped, reduce the heat to medium-low and fry for about 1 minute. Then, remove them from the oil and let them cool in the air for a moment. [Tip!] This brief exposure to air after frying creates a double-frying effect, resulting in an extra crispy texture.
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14. Afterwards, continue to fry over medium-low to medium heat, flipping occasionally, until they are crispy.
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15. After approximately 4 minutes, remove the sausages as they become crispy, starting with those that are browned first. [Tip!] If the edges are crispy, they are ready. Be careful not to burn them.
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16. Drain the fried sausages on paper towels for about 3 minutes.
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