The history of the creation of the "Doctor's" sausage. Doctor's sausage at home
Instead of powdered milk, ordinary cold milk was used in the amount of 200g
25-30% water / milk is added to boiled sausages, depending on the quality of the meat, while the quality of grinding is of great importance, at which emulsification occurs.
Cut beef and pork meat into pieces of 1.5-2 cm and salt with a mixture of nitrite and ordinary salt. Salting time is 24-48 hours (more is possible, but not less, if the meat is of unknown origin, then more is better) at a temperature of + 2-4g.
Aged cold meat is passed through a meat grinder, first beef, then pork. Mince is not mixed. It is advisable to cool the metal part of the meat grinder before this. After that, the beef is crushed on a cutter with the addition of a part of ice milk for 3-5 minutes, until a creamy state. Remove shredded beef from refrigerator. We grind pork on a cutter with the addition of spices, ice milk and 0.5 grams of ascorbic acid diluted in a small amount of water for 2-3 minutes, then add beef and cut for another 2 minutes.
During kutting, the minced meat should not heat up above + 8-9g. It is important!
How to grind minced meat without a cutter at home is described in It is also described there how to make a casing for boiled sausage.
Next, we fill the shell with minced meat, preferably with a minimum amount of air, compact the loaf and knit the tail. Then make a transverse knit for better sealing.
Place the loaf in the refrigerator with a temperature of + 2-4g, for 16-24 hours for sediment.
Next, roasting on sawdust of beech, alder, oak is needed, but this casing is not suitable for this, either a natural or artificial permeable casing is needed for this, therefore, instead of roasting, gradual heating.
After precipitation, put the loaf in water + 30-35g for warming up and maintain this temperature for an hour, then raise the temperature to 45-50g over the next hour and + 50-60 over the next hour. In principle, this can also be done in the oven, since the casing is not permeable, the products of the burnt gas will not affect the sausage in any way. The temperature of the oven, even at a minimum heat, is more than 100g. To reduce it, it is enough to slightly open the door for a certain distance, but then a thermometer is needed, which should be located next to the loaf to control the temperature.
Next is cooking. You can cook with steam or in water. Water temperature +85 gr. We lower the loaf into it and cook. Cooking time 10 minutes per one centimeter of the diameter of the loaf. But it is better to use a thermometer that is inserted into the loaf, and cook up to + 70g in the middle of the loaf.
After cooking, cool in ice water and refrigerate. Sausage, before use, it is advisable to keep a few hours in the refrigerator.
After cooking in the shell. 
without shell
"Doctor's" sausage was a must in almost every refrigerator. The New Year's table could not do without it ...
Soviet brand "Doctor" sausage. Like before?
Now such an amount of sausage that my classmate used will alert any mother, but then nothing, and the girl grew up healthy and slender, by the way, we are still friends. That's why so? Previously, everyone ate, but now they prefer not to give to children.But most manufacturers recall the taste of the Soviet product and hint in advertising that it is their sausage that is the right one, such as once, made according to GOST. The state standard, by the way, provides for the use of 30 percent of meat for boiled sausage. But!
“It used to have only 4 ingredients and a maximum of 5 additives (salt, sugar, cardamom and nutmeg, as well as sodium nitrite, which prevented the sausage from turning a deathly gray color). Now, according to the law, you can put almost everything. At the same time, the composition on the packaging might not have changed, ”these are the words of a meat production technologist.
Look at the iconography and decide for yourself whether there is meat in the doctor's room.
It turns out that now only such sausage can be called doctoral))):
The history of "Doctor" sausage is a reflection of almost the entire Soviet history with its kinks and complexities.
The 1930s of the twentieth century were both difficult and joyful for the USSR at the same time. The fratricidal Civil War is over, the national economy is being restored. Almost throughout the entire territory of the country, the unification of individual peasant farms into collective farms has been completed, the kulaks have been liquidated as a class. Great construction projects are underway, a powerful industry is being created, which in a decade will allow the country to win the Great War ...Despite all the great plans, there is not enough meat in the country - the previous difficult years are affecting. And the health of the population must be restored and maintained - the builders of communism must be strong and healthy. Therefore, the idea arises to create a product with a high protein content that could replace meat.
A special role in the creation and development of the food industry in the USSR and in the history of the "Doctor's" sausage will be played by Anastas Ivanovich Mikoyan, since 1934 the People's Commissar of the Food Industry of the USSR. It was he who had to create the country's food industry from scratch. Mikoyan chose the United States as a model, where this industry was already quite well developed. Thanks to the borrowing of "industrial" American food, several varieties of sausages and sausages, industrially processed milk, various canned food, ice cream appeared on the tables of Soviet citizens ...
Under the close personal control of Mikoyan, the construction of several large food industry enterprises began in the USSR - for the manufacture of milk, sausages, and canned food.
April 29, 1936 A.I. Mikoyan signed a decree on the start of the production of several varieties of sausages, a special place among which was occupied by a sausage designed to "correct the health of people who had poor health as a result of the Civil War and suffered from the arbitrariness of the tsarist regime." It was assumed that this type of sausage would be intended for those treated in sanatoriums and hospitals.
The formulation of this product was developed by the best specialists of the country, doctors, employees of the All-Russian Research Institute of the Meat Industry. According to the recipe (GOST 23670-79), 100 kg of sausage should have contained 25 kg of premium beef, 70 kg of semi-fat pork, 3 kg of eggs or melange and 2 kg of cow's milk powder whole or skimmed for 100 kg of sausage. Minced meat for sausage was made from fresh meat and had to go through a double cutting. As seasonings, a minimum of table salt was used; granulated sugar or glucose; ground nutmeg or cardamom, spicy seasonings were excluded. There is a legend that initially they wanted to give the name “Stalinskaya” to this sausage. However, the authors of the recipe quickly realized that the combination "Stalin's sausage" could be misunderstood by the all-powerful NKVD and came up with a name that remained in history and well reflected the quality and purpose of this product.
Until the 1950s, the recipe and quality of the sausage was unchanged according to the standard. Of course, the sausages produced by different meat processing plants varied. It also depended on the quality of the raw materials supplied to the plant and on the experience of the employees. The sausage of the Mikoyanovsky Meat Processing Plant became an ideal and a model - the metropolitan giant, which supplied the nomenclature in the first place, purchased the most expensive and high-quality raw materials. At the same time, sausage was by no means an integral part of the special ration of representatives of the party and state elite - it could be bought in almost any grocery store.
Interestingly, the cost of "Doctor's" was significantly higher than its retail price. In the shops "Doctor" was sold at 2 rubles 20 kopecks. With this money in the mid-70s, you could buy, for example, 220 boxes of matches, 11 ice creams in a waffle cup, 10 packs of Belomorkanal cigarettes, i.e. the price of this sausage was quite acceptable for ordinary citizens.
Changes in the quality of sausages began only in the 70s and this was primarily due to the difficulties that the continuously reformed agriculture began to experience and, of course, the drought and crop failure in the early 70s. It was at this time that it was allowed to add up to 2% starch or flour to minced meat.
Cardinal changes in the fate of sausages - like all countries - will begin in the mid-80s. The composition of the feedstock will change, in 1997 a new GOST will appear, in accordance with which the name “doctoral” will turn into a brand.
But still, most of us, coming to the meat department of a supermarket and choosing a sausage, will first of all pay attention to the name "Doctor's" ....
In the territory where the Soviet Union once existed, they were very fond of doctor's sausage (and now they eat it with pleasure). She was appreciated in the Baltic States, and in Kazakhstan, and in the poor post-war years, and in the prosperous seventies. But few consumers knew why the sausage is called "Doctor's". Everyone is accustomed to this name of the product, although for some reason it shocked foreigners. If “Language” or “Chicken” sausages were made from offal and poultry meat, then one could only guess what was included in the “Doctor's” and “Children's”. The meaning of these names has been forgotten over time. And let's remember the history of the doctor's sausage. To do this, we have to go back to the thirties of the last century.
The more nutritious, the healthier
The village physician often dealt with patients whose ailment was rooted in poor nutrition. After all, the peasants ate meat only on holidays, and their daily diet consisted of cereals and lean cabbage soup. To cure anemia and similar ailments, the doctor ordered the patient to eat more fatty meat. Maybe this is the secret of why doctor's sausage is called "doctor's"? On a doctor's prescription? Partly yes. Doctor's sausage is very nutritious. And, indeed, doctors believed that it was good to eat it with anemia or after a long fast. But doctor's sausage can hardly be called fatty. It is truly dietary. And it wasn't just some doctor who came up with it. The composition of the sausage was approved by the People's Commissariat of Health. Why did the Country of Soviets so need a special "medical" prescription?
Where did the name "doctor's sausage" come from?
The thirties of the last century… The NEP policy was cancelled. Collectivization, coupled with the seizure of crops from the peasants, led to famine. Huge masses of the population experienced a lack of food. Prolonged starvation led to outbreaks of various diseases. Around the same time, the politician Anastas Ivanovich Mikoyan visited the United States in 1930. During his visit, he also visited Chicago, where he got a firsthand look at how the American meat industry works. Returning to the USSR, Mikoyan, based on the experience gained, created the First Moscow Sausage Factory. This factory was later named after its creator. VNII nutritionists have developed and submitted for approval to the People's Commissariat of Health a recipe for a new sausage product. It, as stated in the documents, was intended specifically for "healing nutrition of the sick, whose health was undermined by the Civil War and tsarist despotism." It is not difficult now to guess why the doctor's sausage got such a name. Even according to the documents, she was a medicine prescribed by a doctor.
Doctor's sausage according to GOST
The government, of course, was disingenuous about the reasons for the mass starvation of the population. But a medicine that quickly restores strength was nevertheless found. The doctor's prescription was verified to the smallest detail. To prepare one hundred kilograms of doctor's sausage, it was necessary to take 25 kg of trimmed beef meat (pulp of the highest grade, without connective tissues), 70 kg of pork (also first-class quality, lean, without fat), two liters of whole cow's milk and seventy-five chicken eggs. But from the spices it was allowed to add only salt, sugar, a little cardamom and nutmeg. Why is doctor's sausage called "doctor's"? Yes, because it was prescribed for patients with stomach ulcers, colitis and other ailments of the gastrointestinal tract. This nutritious product was really dietary. He could rightfully be included in the diet of children. By the way, at the Moscow plant named after Mikoyan, where in 1936 the first stick “Doctorskoy” rolled off the assembly line, other equally popular brands of sausages were invented: “Amateur”, “Braunschweigskaya”, “Teahouse”.
Gradual surrender of positions
The recipe for the meat product was approved by GOST, which was strictly adhered to until the seventy-fourth year. Why was it necessary to change the recipe during the "general prosperity"? When the country moved from building a bright future to a stage, it suddenly became clear that the number of livestock is not as large as we would like. In addition, they began to feed the pigs with the waste of the fishing industry, which is why the meat of animals acquired an unpleasant odor. Already GOST 1974 allows the use of starch and flour in the preparation of doctor's sausage. But this was only the beginning of the fall of the once high standard of quality. GOST 23670-79 allowed the use of melange, milk powder and pork skins instead of eggs. Soon, flavor enhancers and antioxidants came into play. The loaf was wrapped in cellophane. That is why gourmets began to ask in bewilderment: “And why is doctor’s sausage called “doctor’s”?”
GOST and TU
In the early 2000s, a myriad of businesses emerged exploiting the popularity of the brand. They cooked their sausage in such a way that it was impossible to call it a dietary product. The current State Standard (2011) allows the use of flour, starch, sodium nitrite in the preparation of the product, and dry substitutes instead of natural eggs and milk. But there are manufacturers who offer the TU product. This abbreviation stands for "Specifications". They have nothing to do with GOST and are developed by the enterprise itself. And it is no longer known why doctor's sausage is called that - after all, it contains smoke flavor, antioxidants E 300-306, addictive monosodium glutamate, stabilizers and acidity regulators. It is unlikely that such a dubious cocktail of all kinds of E-additives can be considered a dietary product.
Why sausage is called "doctor's"
We have already told the origin of the name of this product. The question should be put differently: does it have the right to continue to be considered "medical" food? Folk art has already begun to make up jokes about its dubious quality. For example, in one of them, which is very revealing, the answer to the question of why doctor's sausage is called "doctor's" is given: because after eating it, you need to urgently consult a doctor.
We live in a time when natural materials are becoming scarce. Unfortunately, this also applies to food.
Industrial production has become so fond of a variety of additives, dyes and substitutes that it absolutely does not hurt to learn how to cook some of your favorite products at home, such as doctor's sausage. At first glance, this will seem too complicated. But modern kitchen appliances will help here. It is quite powerful and equipped with a variety of devices that will simplify and speed up the process. Therefore, the preparation of home-made doctor's sausage in time and complexity does not differ from work on other home-cooked dishes.
Such a product is guaranteed to contain only high-quality meat, and not its waste.
There are no various flavor enhancers, impurities, dyes in doctor's homemade sausage. It justifies its name, because it is perfectly absorbed by the body and supplies it with the necessary proteins and fills it with energy.
Doctor's homemade sausage - general principles of cooking
Cooking homemade doctor's sausage begins with the choice of meat. It must be absolutely fresh or chilled.
Young meat is best suited. Therefore, do not choose pieces that are too dark in color. This is probably the meat of an elderly animal. But an overly light shade should also protect against buying, since it can be the result of the use of hormonal drugs.
The composition of the doctor's homemade sausage includes pork and beef meat.
Pork choose bold. A neck and undercuts will do.
The fat content of pork should be about 40%. If the meat is bought in a store, then this indicator is written on the label.
Beef is selected without fat. It must be pulp.
Just before cooking the sausage, the meat must be cooled. Then it is easier to cut and pass through a meat grinder. The meat should be not just chilled, but slightly frozen. Its optimum temperature is from 0 to -2 degrees.
Cardamom, nutmeg, salt and sugar are added to doctor's homemade sausage. As a rule, it consists of 99% meat and 1% spices. Mandatory components of sausages should be milk (fresh or dry) and eggs. But since the product is homemade, you can dream up with spices and other ingredients. The main thing is that there should be more real and high-quality meat.
In addition to food, you will need:
meat grinder;
sharp knife;
dishes of large volume, for example, five liters;
cotton twine;
casing for sausage.
The process of making doctor's homemade sausage consists of several stages.
1. Minced meat preparation. The meat must be passed through a meat grinder twice or thrice, choosing a grate with the smallest holes.
2. Formation of the meat mixture. All spices, eggs, milk or ice are added to the minced meat. Everything is processed with a blender until a pasty mass is obtained. Then it is left in the refrigerator for an hour.
3. Preparation of casings for sausages. The two most commonly used are:
- artificial: collagen, protein shell. It is sold in the form of sleeves 15 m long. You need to unwind the required amount (30-35 cm), cut off, soak in warm salted water (a tablespoon of salt per liter of water). Hold for a couple of minutes and rinse. Put on a nozzle for stuffing sausages.
- natural - pork casings. They need to be washed very well in saline and dried before stuffing.
Be sure to tie the end of the shell tightly with cotton twine, stepping back from the edge by two centimeters.
In some recipes, the shell can be:
Baking package;
Bakery and food paper;
Foil and plastic bags.
4. Sausage stuffing. Sausage casings are carefully filled and fixed with twine on the other side. The resulting loaf can be tied up in two more places.
5. Cooking homemade doctor's sausage. This process takes place in a saucepan, the diameter of which should be greater than the length of the sausage loaf. The water heats up to 70-75 degrees. It is impossible to cook sausage in hotter water, since the meat protein coagulates at 45–50 degrees, and then the process of pasteurization of the product takes place. The most important thing in technology is the state of the protein. If it overheats, the product will fail.
The cooking time is about an hour.
6. Cooling sausage loaf. A hot loaf of sausage falls under cold water for a few seconds. Then it is cooled at room temperature and sent to the refrigerator for at least six hours.
You can make sandwiches from homemade doctor's sausage, fry it well, add it to salads.
1. Doctor's homemade sausage Original
The cooked product is soft and delicate in taste. High-quality meat ensures the usefulness and satiety of a sandwich with sausage.
Ingredients:
0.700 kg of bold pork meat.
0.250 kg beef pulp.
One egg.
0.200 l of cold milk.
One teaspoon of sugar.
20 grams of kitchen salt.
½ teaspoon ground cardamom.
Three Art. spoons of beetroot juice.
Cooking method:
Turn the cut pieces of meat into minced meat. Transfer it to a blender. Add sugar, salt and cardamom. Pour in almost a glass of cold milk and beat in an egg.
Turn on the blender and emulsify the mixture. It will take approximately three to four minutes.
Add beetroot juice for color.
Stuff pork casings with emulsion. To do this, you can use a special nozzle on a meat grinder.
Tie the prepared semi-finished product with twine along and tie on both sides.
Cook in water heated to 70 degrees for about an hour.
2. Doktorskaya homemade sausage for sandwiches
A delicious and appetizing sandwich is prepared from sausage. You just need to put a small piece of it on fresh bread, and put tomato and cucumber rings on top.
Ingredients:
700 grams of pork neck.
250 grams of beef.
One teaspoon of sugar.
20 grams of kitchen salt.
1/2 teaspoon of nutmeg.
A pinch of coriander.
Four ice cubes.
Cooking method:
We pass meat pieces through a meat grinder three times. Salt, pour sugar and beat in the egg. Grate the nutmeg. Add ice, sprinkle with coriander. Stir until ice dissolves. We leave for an hour.
We turn the minced meat into a paste-like mass using a blender.
We spread it on parchment and form a sausage. We press the paper to the minced meat to remove excess air. To do this, you can hit the sausage blank on the table. We wrap and twist the edges of the paper.
We wrap the sausage blank with food film five or six times so that water does not penetrate inside. Tie with twine. Boil for an hour in water at 70 degrees.
We leave in a cold place so that the sausage has cooled completely.
3. Argentinean homemade doctor's sausage
The recipe contains saltpeter, which preserves the pink color of the sausage. But thanks to the highest grade meat, fragrant spices and seasonings, the finished product is fragrant and tasty.
Ingredients:
1100 grams of bold pork.
400 grams of beef pulp.
One teaspoon of sugar.
30 grams of kitchen salt.
0.5 teaspoons of cardamom.
Three garlic cloves.
4 grams of Chilean saltpeter.
For two st. spoons of powdered milk and seasonings for sausages.
Two teaspoons of black pepper.
Seven ice cubes.
Cooking method:
Grind the meat twice, cut into small pieces. Bring to a paste-like state in a blender.
Salt, add sugar, saltpeter, chopped garlic and an egg. Sprinkle with sausage seasoning and black pepper.
Sprinkle grated nutmeg on top.
Put ice cubes on minced meat.
Add dry milk. Mix everything well until the ice melts and the minced meat turns into a paste.
Put the resulting mass in the refrigerator for an hour.
Prepare a collagen casing for sausages and fill it with meat paste. Tie with twine on both sides.
Pierce the finished sausage blank in several places with a needle so that air bubbles come out.
Cook in the usual way in hot water.
The sausage should cool down, and then lie down in the refrigerator for eight hours.
4. Doctor's homemade sausage with cream
Cream gives the sausage an airy and delicate taste. Instead of the usual spices, pepper was added to the product, which made it moderately spicy.
Ingredients:
350 grams of bold pork.
150 grams of beef pulp.
Two eggs.
Clove of garlic.
200 ml cream.
30 ml of beetroot juice.
Two pinches of a mixture of peppers and salt.
Cooking method:
Grind pieces of pork and beef in a blender. Add the whites of two eggs and continue beating.
Pour in the cream and squeeze out the garlic. Add beetroot juice. We pepper and salt. Beat for two more minutes.
We spread the finished meat paste on the foil, folded in half, and wrap it up. Roll up the sides and cut off the excess. The sausage blank looks like a big candy.
We tie with twine in two places and place first in one plastic bag, then in the second. We press to release the air, and send to cook.
We cool the finished sausage and send it to the refrigerator for six hours.
5. Scottish homemade doctor's sausage
The whiskey present in the sausage did not affect its strength, but only preserved the delicate pink color of the meat.
Ingredients:
0.200 kg of premium beef.
0.500 kg of lean pork.
0.200 kg of fatty pork.
0.150 kg of ice water.
Art. a spoonful of sea salt.
One teaspoon of sugar sand.
Two pinches of black pepper.
30 grams of whiskey.
Cooking method:
Minced meat is prepared separately from each type of meat. We put it in different containers.
We put beef in a blender, add half the water, salt and turn it into a suspension.
Then we put all the pork, both fatty and lean. Add sugar, pepper, ice and the rest of the water. We add whiskey. Beat until a paste-like and homogeneous mass is obtained.
Cool down and prepare sandwiches.
Doctor's Homemade Sausage - Tricks and Useful Tips
- Beetroot juice fades during the cooking process, no matter how much you add it. Therefore, to make the sausage pink, you can pour two tablespoons of vodka or high-quality cognac into the minced meat.
- The shell must not be stuffed too tightly so that it does not burst during the cooking process.
- The temperature of minced meat during cooking should not rise above 12 degrees. To ensure this temperature, pieces of ice or cold milk are added.
- The taste of the finished product depends on the quality of minced meat. The more tender, homogeneous and lush it is, the tastier, juicier and softer the sausage will be.
- In order not to overheat the water for cooking sausages, you need to follow: when it heats up to the desired 70-75 degrees, the first bubbles begin to rise from the bottom of the pan.
- You can do it differently: boil water and turn off the stove. After a minute, load the sausage blank and wait half a minute. Then start the stove and set the minimum fire.
- Doctor's homemade sausage should be stored at a temperature of less than eight degrees and no more than two days.
- The thicker the sausage loaf, the longer it will cook. Therefore, its optimal diameter is 40-42 cm.
- The difference between doctor's home-made sausage and store-bought sausage is that it contains only natural meat and 0% chemical additives.
Our reality is that the quality of sausages sold in stores suffers greatly. But if you care about your health, have the desire and free time, then you can cook sausage at home. For example, doctor's sausage, so beloved by everyone, is very easy to prepare at home. And most importantly, you can even feed your children with it. Since there are many recipes for doctor's sausage, we will focus primarily on the option of preparing it according to GOST.
The composition of doctor's sausage according to GOST
So, to prepare such a dish, you will need the following ingredients:
- beef pulp - 250 g;
- bold pork pulp - 700 g;
- natural milk - 200 g;
- one egg;
- sugar - 3 g;
- salt - 2 g;
- ground cardamom - 0.5 g.
Minced meat preparation
Beef and pork meat must be passed through a meat grinder twice. The first time with a large mesh, the second with a small one. Add spices (cardamom, sugar, salt) to minced meat. Mix everything thoroughly.
Next, add the egg with milk. Minced beat with a blender. The result is a viscous mass. Most importantly, don't worry about the color of the sausage. After all, you get a natural color (without dyes). We put the prepared mass in the refrigerator and keep it there for about an hour. If you want the homemade doctor's sausage to have a pink color, then you can add high quality vodka or cognac to the minced meat (2 tablespoons).
Preparation of sausage casings
Doctor's sausage requires careful preparation of the casing. At home, you can use both artificial and natural. It must be cut into segments of 25-30 cm. After that, the shells should be washed with warm, slightly salted water and, on one side, tie their ends with cotton twine, retreating from the edge of 2 cm.
An easier option is to use a 30 cm wide baking sleeve.
Sausage stuffing
We fill our shells with minced meat. You can use a special device for this (for example, a meat grinder with the necessary nozzle) for stuffing sausages. Then we form sausages, tightly pressing the shell with our hands.
After that, on the other hand, we tie the shell tightly. In conclusion, you need to carefully examine each sausage and, if large air bubbles are found, gently pierce them with a thin needle.
Sausage cooking
In a saucepan, it is necessary to heat the water to 95 degrees and place the workpieces in it. Doctor's sausage at home is cooked at a temperature of 85-87 degrees for 50 minutes. The main thing to remember is that the water should never boil.
Final stage
At this stage, after cooking, the doctor's sausage is cooled immediately under running water (it will be enough to allocate just a few seconds for this process). Next, the sausage is cooled at room temperature, and then in the refrigerator.
The storage conditions for such a doctor's sausage are quite simple: the temperature should be 4-8 degrees, and as for the period, it must be consumed within 72 hours.
Homemade doctor's sausage, recipe No. 2
Since sausage can be cooked not only according to GOST, we suggest that you familiarize yourself with the recipe, which requires the use of minced pork. It may be similar to "Amateur" or "Doctor's", but the chopping of bacon affects this quality. For example, to get the “Amateur” sausage, not twisted, but cut into pieces bacon is added to the minced meat.
The composition of doctor's sausage according to recipe No. 2 will be as follows:
The list of ingredients has been clarified, now you can proceed directly to the cooking process. So, first we prepare the stuffing. We thoroughly wash the meat, cut off all the films, veins and cut into pieces. Grind the pork with a blender along with garlic and onions to make a creamy mass. Another option for chopping meat is to use a meat grinder. And if you want to get a ham doctor's sausage, then you can add larger pieces of pork (chicken) to the minced meat.
Then add the egg, mix well. Pour spices: black pepper, semolina, nutmeg, salt, gelatin and sunflower oil. And again, mix everything to evenly distribute the added ingredients.
If there is no special form for ham, then we use a baking sleeve. Or there is another original way - to use a box of juice or milk as a form. After all, homemade sausage can be cooked without a special device.
We put the minced meat in a bag (sleeve), roll it up and tighten it in several places with a rope (string), so that the sausage becomes constricted.
You need to cook it for 2 hours after boiling over low heat. The water should boil slightly. And you need such an amount of water that the bag with minced meat is completely covered.
Consider another option for making homemade sausage according to this recipe. It can be cooked in a slow cooker. To do this, in the evening we put a bag of minced meat in a slow cooker. Turn on the "Stew" or "Soup" mode. Set the time to 1 hour. And until the morning the pan will work in heating mode. Most importantly, before cooking, the minced meat in the sleeve must be poured with boiling water. And in the morning we take out the finished sausage from the multicooker and cool it. When it has cooled to room temperature, it should be placed in the refrigerator for five hours (and even better all night). After that, you can treat the household with a delicious doctor's sausage.
If you want the doctor’s boiled sausage to be a pleasant pink color, then you can add a natural dye to it, which is the juice of raw beets, and alcohol (cognac, alcohol, vodka), or rather a few of its spoons, will fix this effect.
Other cooking options
According to recipe No. 2, doctor's sausage can be prepared by baking in the oven. The only thing is that the sleeve with minced meat needs to be additionally wrapped with special foil. First, keep the sausage in the oven for 15 minutes at a temperature of 180 degrees, then lower it to 150 degrees and bake in foil for 30 minutes, after which we remove the foil and bake for another 10 minutes. But before the last 10 minutes, pour some water into the mold.
We would like to note that no matter how you cook boiled sausage at home, it will be much tastier than store-bought, and most importantly, it will be much healthier for you and your entire family. Therefore, you should not spare either time or effort to preserve the health of your loved ones. After all, you can't buy it for any amount of money.
