Homemade Doctor's Sausage
Description
The recipe won't take much time. You can make this sausage by hand without using a meat grinder. The main thing is to have a blender, which you'll need to use to grind the mixture into a pâté. After that, you can stuff the sausage by hand, tying the ends securely. Such doctor's sausage made at home is cooked for no more than one hour at a temperature of 85 degrees. The main thing is not to overcook it, so the sausage doesn't turn out too dry. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Among the many recipes for making homemade sausage, I liked this one the most. Take pork and beef, two eggs, milk, salt, and spices.
- 2
Step 2
2. Run the ground meat through the meat grinder. The grind should be fine. In general, to make Doctor's sausage at home, you need an electric meat grinder with attachments for making homemade sausages.
- 3
Step 3
3. After grinding the mince, mix the pork and beef together, then blend it in a blender. The mixture should have a pâté-like consistency. Add milk, eggs, and spices to taste, then blend until smooth and uniform.
- 4
Step 4
4. First, soak the casing in cold water. Thread the intestine onto a sausage stuffer attachment and carefully stuff it with the prepared filling. Do this carefully so the casing does not tear. Tie the ends tightly. Meanwhile, boil water and let it cool to 80 degrees. Then poach the sausage over very low heat for about 50 minutes.
- 5
Step 5
5. Carefully remove the sausage and let it cool. After it has cooled, it is best to refrigerate it for one hour; then it can be served.