Homemade Doktorskaya Sausage

Description

Read the instructions. The appetizer is ready. Serve immediately.

Instructions

1. 1

   Step 1

   Prepare all ingredients. Using a meat grinder, grind two types of meat, preferably twice.

2. 2

   Step 2

   Add all dry spices to the resulting mince and mix well.

3. 3

   Step 3

   While continuing to stir, gradually pour in the water.

4. 4

   Step 4

   To make this sausage, we cannot do without a food processor: we put the minced meat into it, run the appliance for 3 minutes, and get a semi-liquid consistency.

5. 5

   Step 5

   Carefully pack the mince into protein casings and put our sausages in the refrigerator for one hour.

6. 6

   Step 6

   You will also need a smoking chamber, into which we place our sausage for one hour at a temperature of 50 degrees, then for the next hour at 60 degrees, and for the final four hours at 75 degrees. The final internal temperature of the sausage itself should be 65 degrees.

7. 7

   Step 7

   After smoking, submerge the sausage in ice water for five minutes. After that, the sausage needs to be aired out for 6 hours.

8. 8

   Step 8

   Done! Can be sealed airtight.