Doctor's Sausage (Daktariska)

Doctor's sausage (Daktariska) is a high quality Russian sausage made from pork and beef.

beef, lean150 g0.33 lb
pork, lean600 g1.32 lb
pork, fat250 g0.55 lb
water150 g5/8 cup
Ingredients per 1000g (1 kg) of meat
salt25 g4 tsp
cure #12.5 g1/2 tsp
sugar5 g1 tsp
nutmeg3.0 g1 tsp
  1. Grind all meat through 2-3 mm (1/8") plate.
  2. Mix all ingredients with 150 g (150 ml) water.
  3. Add the above solution to ground meats and mix all well together until the mass feels sticky
  4. Sutff the sausage mass into 60-80 mm sausage casings
  5. Bake for 30-60 minutes at 100 C (212 F). Stop baking when internal meat temperature reaches 40 C (104 F). Don't overcook, you are baking the surface of the sausage only.
  6. Cook in 80 C (176 F) water until internal meat temperature reaches 72 C (160 F).
  7. Shower with cold water, then cool in the air to 15 C (59 F).
  8. Smoke for 2-3 hours with medium hot smoke at 35-45 C (95-113 F).
  9. Keep refrigerated.

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