I read and tried quite a lot of recipes for homemade sausages, but, unfortunately, none of them took root in our family. In the end, I found this recipe and adjusted it slightly to make it possible to use at home.
It turned out very tasty and tender. Even my picky kids (children) gobbled it up and it made my ears crack.
So straight to the recipe:
1. Take pork, lard, beef (instead of lean pork and lard, you can take fatty pork by weight of the two ingredients) and pass it through a large mesh in a meat grinder. It is better to take meat products only thawed or deep cooled (this makes the taste more delicate).
2. Mix the resulting minced meat with your hands and pass it through the meat grinder AGAIN, but through a fine mesh.
3. Add salt, sugar, cardamom and mix CAREFULLY with your hands.
4. The most interesting and important part comes. Take Ice water and pour a little (about 3/4 cup) into the minced meat. Next, grab a household immersion blender and carefully grind the minced meat into some kind of unsightly mass. As necessary, add more ice water so that the sausage mass has the consistency of thick sour cream, without visible and tangible fibers, as this is also called homogeneous.
5. For those who want it (which is not in the original recipe, but it turns out quite tasty), you can cut some lean pork into small cubes and mix it into the sausage mass with your hands.

This concludes the most difficult part of making homemade boiled sausage.

6. Let's start forming the loaf. Here whoever wants and what he has. You can form a loaf using parchment paper for baking, you can use cling film, you can use a special collagen film (but it still has a specific taste and I would not recommend it, and during the cooking process in it, the integrity of the loaf can be destroyed), Some people form a loaf of sausage in tetra-pack bags (for example, from milk or something else. In general, we form it from whatever is in the kitchen.
I form using parchment, it’s more convenient for me. Pour the minced meat into the middle of the sheet, fold over the paper and make an “unfolded candy”. Next, we twist the “candy” on one side and tie it with twine. On the reverse side we press our sausage and also twist and tie it. The result is a fairly formed loaf of sausage.
Next, I tie it with twine in increments of 3-4 cm.
The moment of molding can be seen in almost any video in the public domain, so we won’t focus too much on it.

7. Place the resulting loaf in a plastic bag and tie it tightly. again into the bag and bandage again. and the third bag and the third time we tie the bag tightly.
This is necessary so that during the cooking process water does not get on the sausage and ruin all our efforts.

8. Boil water in a suitable container, place our sausage swaddled in bags in it, bring to a boil and reduce the heat to a minimum. The temperature during cooking should be 85-90 degrees Celsius. Cover with a lid. Despite the absurdity of the latter, this makes the sausage more tender. And cook for 25-30 minutes.
Turn them over into containers on the other side for better and more uniform heating and cook for another 25-30 minutes.

9. In principle, the sausage is ALMOST ready. We take it out of the container. We do not remove the bags (we can see the juice inside) and place them on the board for about half an hour to forty minutes. Remove the bags and cool until warm.

10. Place in a bag and in the refrigerator for three to four hours for complete cooling/infusion/fermentation.

Let's eat!
Bon appetit!

Recently, I have practically stopped buying semi-finished products in the store in the form of sausages, frankfurters, and smoked meats. The reason for this is the dubious composition of store-bought meat products and the use of various flavor enhancers and preservatives in their preparation.

Experimenting, I have already prepared a lot of sausages at home. Today's turn is doctor's sausage. I admit, I had big doubts, but still I decided to try. The result exceeded all expectations.

Considering the simplicity of the cooking process and the minimal set of spices, it turned out just great. The taste and consistency are very similar to store-bought sausage, the only difference is the color, but I didn’t want to add coloring. Everyone at home rated my product very highly, so be sure to try making doctor’s sausage at home.

Ingredients

  • pork 750 g
  • beef 250 g
  • cream 13% 200 ml
  • egg 1 pc.
  • ground nutmeg 0.5 tsp.
  • salt 0.5 tsp.
  • mixture of ground peppers 0.25 tsp.

How to cook doctor's sausage at home


  1. First I prepared the necessary ingredients: a good piece of pork (the thigh part with some fat, which will make the sausage juicy), a small piece of beef (ratio 1:3, or 75% to 25%, so the sausage turned out to be pork-beef), low-fat cream (can be replaced with milk), egg, salt and pepper.

  2. I passed the pork and beef through a meat grinder with a fine sieve twice.

  3. Added ground nutmeg, salt and a mixture of peppers.

  4. Then she broke the egg and poured in the cream.

  5. I beat the whole mass well with an immersion blender. The result was fluffy and almost homogeneous minced meat.

  6. She crushed it well and threw the lump against the table with force several times to “knock out” all the air. Transferred the mixture to a baking bag.

  7. With my hands I once again carefully compacted the minced meat, forming something like a loaf of doctor’s sausage. I transferred it to an improvised ham maker, which was represented by a large round jar of canned pineapples. The sleeve was tightly tied at the top to prevent water from getting inside. To be sure, you can also wrap it in cling film.

  8. I poured water into a saucepan of a suitable size, lowered the container with the sausage into it and set it to cook.
  9. After boiling, reduced the heat to low and cooked in a covered pan for 40 minutes. At the end of the time, I took out the jar and left it until it cooled completely, after which I easily removed the bag with the finished doctor’s sausage from the tin.


So the homemade delicacy is ready, containing absolutely no preservatives or flavor enhancers. It turned out very tasty!

Clean pork and beef from films and veins.

Freeze the meat in the freezer, then cut into pieces.

The minced meat should be cold, no more than 10 degrees, so after twisting it should be placed in the freezer again for 30-40 minutes. Add salt, nitrite salt, ground nutmeg to the minced meat.


Hang the sausage loaves at room temperature for 1 hour. Then boil the sausage, completely filling it with water at room temperature. I cooked in a multicooker on the "Multi-cook" mode at 80 degrees for 1 hour 15 minutes, closing the lid. You can also boil the sausage in a saucepan over low heat, without letting the water boil, for 1 hour 15 minutes, covering with a lid.

Quickly cool the delicious “Doctor’s” sausage, prepared at home, under a cold shower, let it cool completely and place in the refrigerator for at least 12-15 hours. After this, remove the casing, cut the sausage and serve.

Bon appetit!

We live in a time when natural materials are becoming scarcer. Unfortunately, this also applies to food.

Industrial production has become so fond of a variety of additives, dyes and substitutes that it absolutely doesn’t hurt to study how to prepare some of your favorite products at home, for example, doctor’s sausage. At first glance, this may 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 technological process. Therefore, preparing homemade doctor’s sausage is no different in time and complexity from working on other home-cooked dishes.

Such a product is guaranteed to contain only high-quality meat, and not its waste.

Doctor's homemade sausage does not contain various flavor enhancers, impurities, or dyes. It lives up to its name, as it is perfectly absorbed by the body and supplies it with the necessary proteins and fills it with energy.

Homemade doctor's sausage - general principles of preparation

Cooking homemade doctor's sausage begins with choosing meat. It must be absolutely fresh or chilled.

Young meat is best suited. Therefore, we do not choose pieces that are too dark in color. This is probably the meat of an older animal. But an overly light shade should also prevent you from purchasing it, since it may be the result of the use of hormonal drugs.

Homemade doctor's sausage contains pork and beef.

We choose semi-fat pork. A collar and undercut will do.

The fat content of pork should be about 40%. If meat is bought in a store, then this indicator is written on the label.

Beef is chosen without fat. It should be pulp.

Immediately before cooking the sausage, the meat must be cooled. Then it is easier to cut and pass through a meat grinder. The meat should not just be chilled, but slightly frozen. Its optimal temperature is from 0 to -2 degrees.

Cardamom, nutmeg, salt and sugar are added to homemade doctor's sausage. Typically, it consists of 99% meat and 1% spices. The obligatory components of sausage must be milk (fresh or dry) and eggs. But since the product is homemade, you can get creative with spices and other ingredients. The main thing is that there is more real and high-quality meat.

In addition to food products you will need:

large volume dishes, for example, five liters;

sausage casing.

The process of making homemade doctor's sausage consists of several stages.

1. Preparation of minced meat. The meat must be passed through a meat grinder two or three times, choosing a grate with the smallest holes.

2. Formation of a meat mixture. All spices, eggs, milk or ice are added to the minced meat. Everything is processed with a blender until a paste-like mass is obtained. Then it is left in the refrigerator for an hour.

3. Preparing sausage casings. The two most commonly used types 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 it, soak in warm salted water (a tablespoon of salt per liter of water). Leave for a couple of minutes and rinse. Place on the sausage stuffing attachment.
  • natural - pork casings. They need to be washed very well in a saline solution and dried before stuffing.

Be sure to tie the end of the shell tightly with cotton twine, stepping back two centimeters from the edge.

In some recipes, the casing can be:

Baking bag;

Baking and food paper;

Foil and plastic bags.

4. Sausage stuffing. The sausage casings are carefully filled and secured with twine on the other side. The resulting loaf can be tied in two more places.

5. Cooking homemade doctor's sausage. This process takes place in a pan, the diameter of which should be greater than the length of the sausage loaf. The water heats up to 70-75 degrees. You cannot cook sausage in hotter water, since meat protein coagulates at 45-50 degrees, and then the product is pasteurized. The most important thing in technology is the state of the protein. If it overheats, the product will not turn out.

Cooking time is about an hour.

6. Cooling the sausage loaf. A hot loaf of sausage is placed under cold water for a few seconds. It is then cooled to room temperature and placed in the refrigerator for at least six hours.

You can make sandwiches from homemade doctor's sausage, fry it well, and add it to salads.

1. Homemade doctor's sausage Original

The prepared product is soft and delicate in taste. High-quality meat ensures that a sausage sandwich is healthy and filling.

0.700 kg lean pork meat.

0.250 kg beef pulp.

0.200 liters of cold milk.

One teaspoon of sugar.

20 grams of kitchen salt.

. ½ teaspoon of ground cardamom.

Three tbsp. spoons of beet juice.

Turn chopped 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 the egg.

Turn on the blender and turn the mixture into an emulsion. It will take approximately three to four minutes.

Add beet juice for color.

Stuff pork casings with emulsion. To do this, you can use a special attachment on a meat grinder.

Tie the prepared semi-finished product with twine lengthwise and tie on both sides.

Cook in water heated to 70 degrees for about an hour.

2. Homemade doctor’s sausage for sandwiches

A tasty and appetizing sandwich is prepared from sausage. You just need to put a small piece of it on fresh bread, and put a ring of tomato and cucumber on top.

700 grams of pork neck.

250 grams of beef.

One teaspoon of sugar.

20 grams of kitchen salt.

1/2 teaspoon nutmeg.

A pinch of coriander.

Four ice cubes.

We pass the meat pieces through a meat grinder three times. Salt, add sugar and beat in the egg. Grate the nutmeg. Add ice and sprinkle with coriander. Stir until the ice dissolves. Leave for an hour.

We turn the minced meat into a paste using a blender.

Place on parchment paper and form into a sausage. Press the paper against the minced meat to remove excess air. You can do this by hitting the sausage on the table. Fold and curl the edges of the paper.

We wrap the sausage workpiece with cling film five or six times to prevent water from penetrating inside. We tie it with twine. Cook for an hour in water at 70 degrees.

Leave in a cold place so that the sausage cools completely.

3. Homemade doctor’s sausage in Argentinean style

The recipe contains saltpeter, which preserves the pink color of the sausage. But thanks to premium meat, fragrant spices and seasonings, the finished product is aromatic and tasty.

1100 grams of lean pork.

400 grams of beef pulp.

One teaspoon of sugar.

30 grams of kitchen salt.

0.5 teaspoon cardamom.

Three garlic cloves.

4 grams of Chilean saltpeter.

Two tbsp. spoons of milk powder and seasoning for sausages.

Two teaspoons of black pepper.

Seven ice cubes.

Grind the meat twice, cut into small pieces. Bring to a paste in a blender.

Add salt, sugar, saltpeter, chopped garlic and egg. Sprinkle with sausage seasoning and black pepper.

Sprinkle grated nutmeg on top.

Place ice cubes on the minced meat.

Add dry milk. Mix everything well until the ice melts and the minced meat turns into a paste.

Place 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 piece in several places with a needle to release air bubbles.

Cook in the usual way in hot water.

The sausage should cool, and then lie in the refrigerator for eight hours.

4. Homemade doctor’s 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.

350 grams of lean pork.

150 grams of beef pulp.

Clove of garlic.

200 ml cream.

30 ml beet juice.

Two pinches of a mixture of pepper and salt.

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 beet juice. Pepper and salt. Beat for another two minutes.

Place the finished meat paste on foil, folded in half, and wrap it up. Twist the sides and cut off the excess. The sausage looks like a big piece of candy.

We tie it with twine in two places and place it first in one plastic bag, then in the second. Press down to release the air and let it cook.

Cool the finished sausage and place it in the refrigerator for six hours.

5. Doctor’s homemade Scottish sausage

The whiskey present in the sausage did not affect its strength, but only preserved the delicate pink color of the meat.

0.200 kg premium beef.

0.500 kg lean pork.

0.200 kg fatty pork.

0.150 kg water with ice.

Art. a spoonful of sea salt.

One teaspoon of granulated sugar.

Two pinches of black pepper.

30 grams of whiskey.

We prepare minced meat separately from each type of meat. We place it in different vessels.

Place the beef in a blender, add half the water, salt and turn it into a suspension.

Then we put in all the pork, both fatty and lean. Add sugar, pepper, ice and the rest of the water. Pour in whiskey. Beat until the mixture becomes paste-like and homogeneous.

Let it cool and we can prepare sandwiches.

  • Beetroot juice becomes dull during cooking, 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 should not be stuffed too tightly so that it does not burst during the cooking process.
  • The temperature of the minced meat during cooking should not rise above 12 degrees. To ensure this temperature, add pieces of ice or cold milk.
  • The taste of the finished product depends on the quality of the minced meat. The more tender, uniform and fluffy it is, the tastier, juicier and softer the sausage will be.
  • In order not to overheat the water for cooking sausage, you need to make sure that when it heats up to the required 70-75 degrees, the first bubbles begin to rise from the bottom of the pan.
  • You can do it another way: 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 heat to minimum.
  • Homemade doctor's 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 homemade doctor's sausage and store-bought sausage is that it contains only natural meat and 0% chemical additives.

1. HOME COOKING DELICIOUS DOCTOR’S SAUSAGE

Many families refuse to buy sausage in supermarkets or at the market, since the taste and ingredients included in purchased sausage leave much to be desired. Cases of food allergies to purchased products have become more frequent.

But sausage lovers don’t have to give up the popular product. After all, you can make delicious and juicy sausage at home. You yourself will choose the appropriate ingredients and control the cooking process.

From this material you will learn how to properly prepare boiled doctor's sausage at home. Simple photo and video recipes will help even a beginner in the kitchen make this delicacy the first time.

Let's start with the simplest recipe.

Ingredients:

√ 300 grams of premium beef;

√ 800 gr. lean pork;

√ 1 piece - egg;

√ 250 ml milk;

√ 0.5 gr. ground cardamom;

√ 20 g salt;

√ 4 g sugar.

Preparation:

Grind all the meat 2 times in a meat grinder - through a nozzle with small holes;

Now add cardamom, salt and sugar. Mix the whole mass thoroughly with your hands;

The next step is mixing the resulting minced meat in a blender with the addition of milk and eggs. You should get a homogeneous mixture;

Place the dough in the refrigerator for about an hour;

Fill a deep pan with water (4 liters) and place it on the stove. Turn off the gas until the water boils;

Now we take the pork intestines for stuffing and cut them into 30 cm pieces. Rinse these casings thoroughly in warm water. You can add a little salt to the water;

We tie each shell with twine at only one end. Place the other end on the mince attachment;

Take the minced meat out of the refrigerator and fill the prepared casings. We tie the second end of each sausage;

Place the sausage loaves into heated water and cook them for 55 minutes, without bringing the water to a boil!

Cool the boiled doctor's sausage under running cold water. Then cool it at room temperature and put it in the refrigerator.

2. HOW TO COOK DOCTOR’S SAUSAGE AT HOME

Even if you have never cooked boiled sausage at home, then with this simple recipe you will definitely make delicious homemade sausage with your own hands:

CLICK ON THE LINK AND EXPAND A SIMPLE RECIPE WITH PHOTO OF PREPARING DOCTOR'S SAUSAGE.

Another visual way to prepare homemade sausage:

Video recipes:

How to properly make doctor's sausage at home. Watch the video recipe: