Cooked sausage almost doctor's

Category: Cold meals and snacks
Cooked sausage almost doctor's

Ingredients

pork m / fat 1050 gram
lean beef 400 gram
nitrite salt 29 gram
egg 50 grams
sugar 3 grams
powdered milk (I have a Baby) 30 grams
ground cardamom 0.5 tsp
ground black pepper 0.5 tsp
nutmeg 0.5 tsp
protein casing for sausages diameter 45
twine (I have regular threads)
ice water 75 gram

Cooking method

  • Cooked sausage almost doctor's cut the meat into pieces.
  • Cooked sausage almost doctor's Pass through the finest grate of a meat grinder 2-3 times. I still missed portions in the grinder.
  • Cooked sausage almost doctor's Mix spices and salt in a separate bowl, dissolve sugar in water. Prepare milk.
  • Cooked sausage almost doctor's Add salt and spices to the minced meat. Gradually add water and knead until threads are formed, water is completely absorbed and the mince is sticky. Add milk. I knead with a combine. Paddle nozzle.
  • Cooked sausage almost doctor's Cut the protein shell to the required length. This time I made small sausages to fit in a saucepan, and soak them for 3-5 minutes.
  • Cooked sausage almost doctor's We squeeze out of the water.
  • Cooked sausage almost doctor's We tie the end tightly and put it on the meat grinder nozzle. We fill the shell. We follow. to keep out the air. If the air gets in, then a needle puncture is done. Do not overdo it! We tie the second end.
  • Cooked sausage almost doctor's These are the bars. Now we leave them in the refrigerator for 2 hours, it is better to hang them. I just put it down.
  • Cooked sausage almost doctor's We take out from the refrigerator. We set to cook. In one loaf we insert a thermometer and a thermometer into a saucepan. Cook, gradually increasing the temperature to 80 degrees. When the temperature in the loaf reaches 66-68 degrees, the sausage is ready. This takes two to three hours.
  • We take out the sausage, fill it with cold water for an hour, wipe it off and put it in the refrigerator for 8-10 hours. And then we cut and eat!
  • Cooked sausage almost doctor's
  • Cooked sausage almost doctor's

The dish is designed for

6 loaves

Time for preparing:

4 hours

Note

The recipe is taken here 🔗

Marusya
Angela, the sausage is simply delicious! I just want to treat myself to a piece)
I am very glad that you are here again with us
ang-kay
Marusya, Hi. We didn’t have 3 weeks in the Internet for obvious reasons. I wrote to you by mail. : girl-yes: Thanks for the praise! : girl_love: I hope I will not be lost!
kubanochka
Angela! What a real doctor's sausage, and not "almost"! Yesterday I put the minced meat with nitrite salt in the refrigerator to be salted for different sausages. I'll go and turn some of the minced meat into Doctor's. Thanks for the recipe! Cool sausage!
ang-kay
Lena, Thank you. Simply modified, therefore not a "doctoral" one. Write down how it turned out.
Mikhaska
What a luxurious sausage! Thanks for sharing the recipe!
Another would be to find nitrite salt for sale ...
So, with your permission, until better times I drag the recipe into my notebook. Alas...
Tanyulya
Cool sausage! Real!
ang-kay
Irina, use it to your health! : a-kiss: You can buy almost everything on the Internet!
ang-kay
Tatyana, Thank you! Very nice !
celfh
The sausage looks very decent!
ang-kay
Tatyana, Thank you.
RepeShock

And if the salt is not nitrite, the sausage will not be beautiful?

I'm not at all in the subject, so such questions))) I really liked the sausage
ang-kay
Irina, nitrite salt gives color and sausage flavor.
RepeShock

Angela, clear.
Yulek
I love boiled water! Yours is just lovely, you need to start sausage again!
ang-kay
Yulek, Thank you. : a-kiss: Something really your sausage creations were not visible.
Yulek
ang-kay, Oh, it's school time, there is a lot of vanity to do .... there are plans to make such a dumpling!
ang-kay
Yes, sausage takes a long time.
NatalyMur
ang-kay, but what an awesome result
ang-kay
NatalyMur, Natalia, the result pleased. Thanks for the praise.
Olga VB
Sausage is a feast for the eyes!
Looks very appetizing!
ang-kay
Olga,
Pakat
Angela, well done, well done!
I don't want to bother with the casings, for me the ham maker is more convenient ...
Like a thread I will make a similar thing in ham, only without beef, from beef and without foreign inclusions, like eggs, sugar and milk ...
julia_bb
Angela, the sausage turned out super-duper, already drooling began to flow
Wildebeest
Pakat, then you get a completely different sausage.

Angela, the sausage is very similar to the doctor's. Beautiful, I really want to bite.
Pakat
Well, I wrote something like that, veal or beef doctor ...
ang-kay
Quote: Pakat
well done, well done!
Thank you. Very nice.
Quote: Pakat
only without beef, from beef and without foreign inclusions, like eggs, sugar and milk ...
Well, I like, as I did according to GOST, only without observing the proportions. When done, share the result.
Quote: Pakat
for me the ham maker is more convenient ...
Agree.
Yuliathank you very much for rating
Quote: Wildebeest
Beautiful, I really want to bite.
Sveta, would love to share!
Loya
Quote: ang-kay
When the temperature in the loaf reaches 66-68 degrees, the sausage is ready
Tell me, do you need to hold it at this temperature for a while? Or as soon as we see these numbers, we immediately take them out of the water? Thank you!
ang-kay
Loya, Here in this temperature regime (corridor), you can hold it. 66 to 68.
Loya
The fact is that I kept it for 2 hours - it turned out overcooked. I did not measure the temperature then. I bought a thermometer, remembered the theory ... As soon as I saw 76 degrees (I remembered this very figure), I took out the ham. After cooling and cutting, I saw undercooked pink pieces of meat. I started to read the information, but it is different everywhere !!! Some say take it out immediately, some after 2 hours, some speak immediately under cold water, some cools gradually, some withstand until ... and after .. in the refrigerator, some cuts immediately after cooling. And it's a pity to experiment with meat myself So I want specifics
ang-kay
Loya, this is the temperature in the middle of the loaf, not the temperature of the water. The temperature in the middle of the loaf reaches the desired temperature within 2-4 hours.
Loya
ang-kay, I just measure it! Inside the loaf ...: girl-yes: So that's the question: AFTER reaching the desired temperature inside the loaf, how long should the sausage be kept in water?
ang-kay
I can't stand it. I have everything ready.
Loya
ang-kay, Well! I think there is a difference when cooking ham or sausage. The story about pink undercooked blotches is about ham.
NatalyMur
Loya, at an internal temperature of 76 degrees, the sausage should already be overcooked. Reach the desired one, hold for 15-20 minutes and cool quickly. Maybe check a thermometer? There could be no undercooked meat. This is about sausage and ham.
kil
ang-kay, I have a question, if I cook in MV, what temperature should I set first to 80 at once, because I have an induction cartoon and it will raise the temperature in almost a couple of minutes, and you have written what needs to be done gradually, or I should set it to 40 first -50-60 -80 ...
And the sausage is simply gorgeous, I look at your meat grinder as my Brown, where did you buy sausage attachments?
ang-kay
Quote: Loya

ang-kay, Well! I think there is a difference when cooking ham or sausage. The story about pink undercooked blotches is about ham.
The classic for ham is generally 72 degrees. Most likely something with a thermometer.
kil
ang-kay, it's me again, and to digest it means overheating, so you can just set 72 degrees and no longer think that it will be digested?
ang-kay
Quote: kil
or should I first set 40-50-60-80 ...
Irina, I would first set 60 degrees and hold at this water temperature for an hour, then further. Maybe more knowledgeable people will tell you. But what to put at once 80, definitely not. So when I do it in the oven, I start as I wrote.
Quote: kil
Where did you buy sausage attachments?
I immediately came in the kit.
kil
Quote: ang-kay

Irina, I would first set 60 degrees and hold at this water temperature for an hour, then further. Maybe more knowledgeable people will tell you. But what to put at once 80, definitely not.So when I do it in the oven, I start as I wrote. I immediately came in the kit.
Thank you. Lucky, but I want to buy, but the model is old and did not find it.
ang-kay
Quote: kil
can you just set 72 degrees and no longer think that it will be digested?
It is necessary to gradually bring to the required condition. And with a sharp heating, if I'm not mistaken, a broth outflow can go and the sausage or ham turns out to be rather dry.
ang-kay
Quote: kil
Lucky, but I want to buy, but the model is old and did not find it.
I have it for 5 or 6 years. So it's not very new either. Apparently the equipment is different, possibly a model.
Olga VB
Ir, I, as a rule, first put on Yogurt (40 * C) for an hour, and then for 2-3 hours on 75-80 * (depending on the thickness of the product.
In Belobok - for 3 hours at 75 *
kil
Olga VB, of course, I also put 75 in the ham maker.
taniakrug
Angela, I didn't see how much water is in the recipe and can I just use milk?
The ham for ripening is kept for two days, and then two hours - did I understand correctly?
I was already going to cook and then questions are ripe
ang-kay
Tanya, added water in the recipe, thanks for noticing. This is not a ham, but a cooked sausage. If you lie down for a day, then it's okay. This recipe contains 2 hours.
taniakrug
Thank you, I realized that sausage, sausages and I want. It's just that there is information in my head that nitrite salt needs to mature for a long time.But I trust the proven recipe
ang-kay
I'm waiting with a report.
Olga VB
Quote: kil
Olga VB, of course, I also put 75 in the ham.
Ir, in any case, I first put on 40 * for an hour, and only then further.
You asked about preheating.
kil
Olga VB,

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