Doctor's sausage according to GOST
Description
The appetizer is quick and easy to make. What you have here may not be the simplest option, but it's a great one,
Instructions
- 1
Step 1
Cut the meat into small pieces so it is easy to pass through the meat grinder.
- 2
Step 2
Pass through a meat grinder several times (at least 2), using different plates (fine and coarse). Mix the spices and dry milk in a separate container, then add them to the resulting ground meat. Mix thoroughly, gradually pouring in ice-cold water.
- 3
Step 3
Now transfer the resulting meat mixture to a food processor in batches and process until smooth. At the end, when all the meat has been processed and turns into a sticky grayish mass, add the cognac and mix.
- 4
Step 4
Now take the casings and fill them with the meat mixture. The easiest way to do this is with a special meat grinder attachment.
- 5
Step 5
Place the finished products in the refrigerator for about an hour. Now we will subject them to heat treatment. You can boil them, or you can smoke them. I will smoke them. I smoke for about an hour at 50 degrees, then an hour at 60 degrees, and then another 4 hours at 70 degrees. The internal temperature of the sausage should reach 65 degrees. Then we dip the sausage in cold water (literally for 5 minutes), then dry it and hang it for 8 hours to dry.
- 6
Step 6
If you don't have a smoker, you can cook the sausage using a regular kitchen stove. Cook at 80 degrees until the inside of the sausage reaches 72 degrees.