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
Ingredients per 1000g (1 kg) of meat
salt25 g4 tsp
cure #12.5 g1/2 tsp
sugar5 g1 tsp
nutmeg3.0 g1 tsp
water150 g5 oz fl
  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. Stuff 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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