Read the instructions "How to make a doctor's homemade sausage" and follow the steps to get a natural sausage, free of foreign additives and chemicals. I will give a little advice: for cooking, it is best to take pork as little fat as possible, since the sausage should turn out to be light and tender.
Main Ingredient: Meat / Pork
Geography of cuisine: Russian cuisine
- Pork - 4 Kilograms
- Beef - 1 Kilogram
- Salt - 3 tbsp. spoons
- Sugar - 2 Tbsp. spoons
- Ground nutmeg - 1.5 Art. spoons
- Cardamom - 1 Teaspoon
- Cognac - 50 Milliliters
- Chicken eggs - 5 Pieces
- Powdered milk - 80 grams
- Cold water - 1 Liter
- Natural protein casings - 2 Pieces
How to cook "Homemade Doctor's Sausage"
1 Prepare all food. Using a meat grinder, twist two types of meat, preferably twice. 2 Add all loose spices to the resulting minced meat, mix well. 3 Without ceasing to interfere, gradually pour in water. 4 To cook this sausage, we cannot do without a kitchen processor in which we put the minced meat, turn on the device for 3 minutes and get a semi-liquid consistency. 5 Gently tamp the minced meat into the protein casings and put our sausages in the refrigerator for one hour. 6 We also need a smoking chamber in which we place our sausage for one hour at a temperature of 50 degrees, then the next hour at a temperature of 60 degrees and the last four hours at a temperature of 75 degrees. The final temperature of the sausage itself should be 65 degrees. 7 After smoking, immerse the sausage in ice water for five minutes. And after that it is necessary to ventilate the sausage for 6 hours. 8 Done! Can be packed tightly. Enjoy your meal!