Meats and Sausages
Doctor's Sausage (Daktariska)
Doctor's sausage (Daktariska) is a high quality Russian sausage made from pork and beef.
| Meats | Metric | US |
|---|---|---|
| beef, lean | 150 g | 0.33 lb |
| pork, lean | 600 g | 1.32 lb |
| pork, fat | 250 g | 0.55 lb |
| water | 150 g | 5/8 cup |
Ingredients per 1000g (1 kg) of meat
| salt | 25 g | 4 tsp |
| cure #1 | 2.5 g | 1/2 tsp |
| sugar | 5 g | 1 tsp |
| nutmeg | 3.0 g | 1 tsp |
Instructions
- Grind all meat through 2-3 mm (1/8") plate.
- Mix all ingredients with 150 g (150 ml) water.
- Add the above solution to ground meats and mix all well together until the mass feels sticky
- Sutff the sausage mass into 60-80 mm sausage casings
- 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.
- Cook in 80 C (176 F) water until internal meat temperature reaches 72 C (160 F).
- Shower with cold water, then cool in the air to 15 C (59 F).
- Smoke for 2-3 hours with medium hot smoke at 35-45 C (95-113 F).
- Keep refrigerated.
