Recipe for doctor's sausage in accordance with GOST

Doctor's sausage has a mild and delicate taste. It does not contain a lot of salt, seasonings and other additives. This sausage is perfect for ordinary sandwiches, as well as for salads. But when buying sausage in a store, one cannot be sure that its composition does not include additives harmful to the human body.

But do not despair and refuse your favorite sausage from childhood. You can get this product at home. Depending on the doctor’s sausage recipe, it can take from one to four hours to cook it. The composition of the ingredients varies. You can add more meat, seasoning or milk. According to the doctor’s sausage recipes below, the dish is prepared in different ways. Sausage can be baked in the oven, cooked in a pan and even in a slow cooker.

Home-made doctor sausage recipe

Having tasted boiled doctor's sausage cooked at home, you will immediately feel a big difference with the taste of the one you purchase in the store. Try to cook it, following the recipe for doctor's sausage according to GOST, at home.

Products for cooking:

• Pork - one and a half kilograms.
• Beef - five hundred grams.
• Milk - two hundred milliliters.
• Eggs are two.
• Ground nutmeg - one teaspoon.
• Salt - four teaspoons.
• Sugar - six teaspoons.

The process of making sausage

Fresh pork and beef meat must be cleaned of veins and films, cut into small pieces and pass through a meat grinder. Twist a piece of pork in turn, and then a piece of beef through the smallest nozzle. Place prepared minced meat in a suitable bowl. Break the eggs into the minced meat, pour the sugar and salt. Add nutmeg and mix thoroughly. Then pour milk and mix well again.

Then the prepared mincemeat is placed in the bowl of the food processor and chopped with a blender into a homogeneous mass that is pasty in consistency. The minced meat prepared according to the doctor’s sausage recipe is ready. Next, you can proceed to the formation of the loaf.

On the working surface of the table spread a sheet of baking paper. Put prepared sausage stuffing along one edge. Carefully fold the paper with the minced meat laid on it into the roll so that the opposite edge is necessarily overlapped. Then twist the roll from one end and tie with twine. Squeeze the remaining air out of the sausage roll with a flick of the wrist. Then tie on the other side.

The resulting sausage roll, prepared using a doctor’s sausage recipe at home, must be wrapped in several layers of cling film. After which it is still necessary to make a harness and fix it with an ordinary knot. On this, the preparatory process for making doctoral sausage at home is over.

Cook sausage

The last thing that remains to be done is to cook the doctor's sausage. Why do we need to take a rather large pan so that the entire sausage roll fits into it. Draw water and place on high heat. After boiling, place the prepared sausage roll in it, reduce the heat and cook for an hour and a half until fully cooked.

The cooked doctor’s sausage must be removed from the water, allowed to cool and refrigerated for about ten hours. After that, it can be eaten. Cooked doctor’s sausage prepared according to this recipe turns out to be tasty, healthy, without the addition of dyes, flavors, sodium gluconate and other substances harmful to the human body.

Doctoral sausage in a slow cooker

Now on the shelves in the meat departments you can find just a huge assortment of all kinds of sausages. They have a bright look and beautiful packaging, but the quality of the product leaves much to be desired. But if you still want to please yourself and your loved ones with a couple of sandwiches with sausage and at the same time not worry about their health, you can cook it yourself. For this, the recipe for the most delicious home-made doctor's sausage in a multicooker is perfect.

What is required for this:

• Chicken fillet - one kilogram.
• Eggs - four pieces.
• Cream - four hundred milliliters.
• Garlic - two cloves.
• Beetroot juice - five tablespoons.
• Pepper.
• Salt.

Sausage making

Rinse the chicken fillet, cut into small cubes and pass through a meat grinder. Then put the minced chicken in the bowl of the food processor and beat. Add beetroot juice, peeled garlic cloves, egg white and cream to the minced meat. Pepper, salt and beat again until a mixture of uniform consistency. Spread a sheet of baking foil on the table and place the prepared chicken mixture on it.

Next, you need to form a loaf of future home-made sausage. To do this, carefully wrap the chicken mixture in foil and tie at both ends with a thread. Then put on the resulting sausage loaf two roasting sleeves and tie again with a thread. In no case should you forget to tie a sausage. This is done so that during the cooking process the water could not get inside. Preliminary preparation of doctor's sausage at home is completed.

After that, you need to take a slow cooker and place a sausage blank in its bowl, pour boiling water so that the sausage is completely covered with water. Close the lid. Set the extinguishing mode and set the timer for one hour. When the sausage is ready, open the lid, let off steam and remove the sausage from the multicooker. Allow it to cool completely and put in the refrigerator for ten to twelve hours. After the required time, home-made doctor's sausage, you can safely chop and make tasty and healthy sandwiches.

Doctor's sausage cooked in mugs

Using the original recipe for home-made doctor’s sausage prepared in mugs, you will get a useful and high-quality product as a result. This sausage is perfect for making sandwiches, it can be fried with eggs, and also used as one of the ingredients in a variety of salads.

What products will be needed:

• Pork meat - five hundred grams.
• Chicken breast - five hundred grams.
• Eggs are two.
• Garlic - ten cloves.
• Milk - eight hundred milliliters.
• Starch - four tablespoons.
• Salt - four teaspoons.
• Sugar - one teaspoon.
• Nutmeg - half a teaspoon.
• Black pepper - half a teaspoon.
• Cardamom - half a teaspoon.
• Coriander - half a teaspoon.
• Paprika - half a teaspoon.

We prepare the ingredients

Cleaned meat from veins, cartilages, films. Rinse and cut into pieces. Pass through a meat grinder, and then put the minced meat into a blender bowl, close the lid and beat. Then, in any order, place all spices, starch, sugar, salt, peeled and chopped garlic in a blender with beaten minced meat, pour milk and add the egg.

All the necessary ingredients for a doctor’s sausage prescription at home are in a blender. Now you need to thoroughly beat all the products to a light uniform consistency.

We fill the mugs with sausage

Then you need to take preferably the glass mugs. The number of mugs depends on their size. It is good to grease all the mugs with vegetable oil and put in them the prepared stuffing for the doctor's sausage, not reaching the edge of the mugs about three to four centimeters. Each mug filled with minced meat must be covered tightly, and then wound with several layers of cling film. This must be done so that during cooking the minced meat does not leak out.

After all the mugs have been carefully and tightly packed with cling film, they must be placed in a wide pan. But before that, it is imperative to put the grate at the bottom of the taken vessel and cover it with a cotton cloth. This is done so that the cling film that wraps the circles does not come in contact with the iron bottom. A pot with mugs of minced meat placed in it must be filled with tap water so that the mugs are immersed in water at two-thirds of its height.

Close the pan with a lid and place on fire. Bring to a boil, reduce heat and simmer. After one hour, turn off the fire, remove the mugs from the pan, free from the film, turn over and remove them the finished doctor’s sausage, cooked at home.

In color, it looks paler than that bought in a store. But this is compensated by the fact that such a sausage turns out to be very tasty, aromatic, healthy and, of course, there are no substances harmful to human health in its composition.

Among the wide variety of existing recipes with a photo of doctor's sausage, cooked at home, you can choose any one to your taste.

Home-made doctor's sausage in the oven

We propose to consider in detail one of the recipes - this is a home-made doctor's sausage in the oven.

Essential Ingredients:

• Beef - five hundred grams.
• Low-fat pork - two kilograms.
• Eggs - three pieces.
• Powdered milk - forty grams.
• Cognac - twenty five grams.
• Nutmeg - one tablespoon.
• Sugar - one tablespoon.
• Cardamom - one teaspoon.
• Salt - two tablespoons.
• Water - half a liter.

Cooking Doctors Sausages

Separate meat from films and veins, rinse well and cut into slices. Pass through a meat grinder with a fine nozzle. Then put the minced meat in the bowl of the food processor and beat. Now, in turn, to the minced meat, you need to add all the ingredients prepared according to the recipe. And once again, it’s good to whip everything in a blender to a gray air mass of a uniform consistency.

The gray color of the prepared meatloaf should not confuse you, it will change during the baking process. This homemade doctor’s sausage is prepared according to this recipe without intestines, and using a baking sleeve. Fill the baking sleeve with prepared minced meat, tie it with twine and still be sure to wrap it with foil for baking. Also cover the baking sheet with a sheet of foil and put a sleeve with minced meat on it.

We start baking sausages

The oven must be preheated to a temperature of 180 degrees. Place the pan in the oven for twenty minutes, then reduce the temperature to 150 degrees and continue baking for another forty minutes. Then remove the foil from the sleeve, pour a small amount of water into the pan and leave it in the oven for another fifteen minutes.

Ready doctor's sausage, cooked at home with your own hands, cool to room temperature and place in the refrigerator for seven to eight hours. Then you can get it out of the refrigerator and prepare tasty and healthy sandwiches. It is worth noting that whichever of the recipes and methods you choose for the preparation of doctor's sausage, it will in any case be tastier and more useful than purchased in a store.

You will be one hundred percent sure that by eating a sandwich with homemade sausage, your child will not do any harm to his not yet strong body. Therefore, you do not need to regret the time or effort spent on making home-made doctor’s sausage, as this will save the most precious thing we have - the health of loved ones and relatives.