Doctor's sausage used to exist in Soviet Union starting 1938 if I am not mistaken. This is bologna-kind of sausage which includes salt, cure 1, sugar and cardamon in it's recipe. BTW, I used beef only in spite this sausage has to be made of 85% of pork and 15 of beef. Some of my family members don't eat pork.... I was lucky to find a book with all the recipes for a lot of sausages which were made on a territory of Soviet Union using GOST (Single Government Standard). It was normal to find this and other sausages on shelves in the stores till beginning of 80-s but then this all gone all of a sudden... People liked Doctor's sausage very much (so did I) and it was very popular in my former country.
I have done several emulsified sausages and hot dogs in past and because of that I didn't really wanted to go through emulsification process. I just hade the emulsification process: long and messy. Also, I don't like air packets in emulsified sausage.... I know, there is no way you can avoid this but.... Commercially, this kind of sausage made using vacuum stuffers that's why there is not air packets in the sausage .... Heck, my wife even offered to wash all my staff (grinder parts, stuffer, bowls I had to use, etc.) if I just go through 3x grinding and without the emulsification.... I kind of agreed but next morning I just felt like I have more energy and decided to go through the process...
Here are steps:
1. I bought 6 kg of Tri-Tip - family pack. Trimmed it and and got 4300 g of lean meat and 1100 g of fat. Ratio of lean meat to fat is 25%. Then I grinded the meat using 10 mm plate.
Placed the meat in the freezer for 3 hours.
Grinded it again using 3 mm plate.
Placed it back in the freezer for two hours then added salt, cure 1, sugar and cardamon and mixed well then all goes to the fridge overnight.
Next morning, at 5 a.m. I placed meat in the freezer for 3 hours. At 8 a.m. - fun part - I prepared my Cuisinart 14 cup food processor and started meat emulsification adding 10% of ice cold water to each portion of meat, Meat was divided into 2# portions. Food processor was able to handle 2# of meat perfectly... Done and ready for staffing!
I used 61 mm clear collagen casing wich I cut in half because I wanted smaller size sausages....
Stuffing is complete. 14 chubs total...
Went in the fridge overnight to set. Picture shows only 8 chubs - rest of them in second fridge...
Next morning I pre-heat my smoker to 165F and dried sausages for one hour. Added smoke (oak) for another hour and stopped smoking. Everything by book.... with exception of smoke. Smoke wasn't included in the original process.. this is my personals addition.
Vackpacked sausages and they went to SV bath with temp set to 153F for 1 hour 45 min till IM reached 153F
Out of water bath and on the rack to bloom for one and a half hour....
... and then into the fridge overnight. I was eager to slice some to taste but decided that I survive till next morning...
Here is a slice and as expected a lot of air packets BUT: it tasted so good - I ate half of a chub right away.... It was even juice in spite I used beef only. I can imagine how would it taste if I used pork.... I like this sausage a lot!
Thank you for watching!
I have done several emulsified sausages and hot dogs in past and because of that I didn't really wanted to go through emulsification process. I just hade the emulsification process: long and messy. Also, I don't like air packets in emulsified sausage.... I know, there is no way you can avoid this but.... Commercially, this kind of sausage made using vacuum stuffers that's why there is not air packets in the sausage .... Heck, my wife even offered to wash all my staff (grinder parts, stuffer, bowls I had to use, etc.) if I just go through 3x grinding and without the emulsification.... I kind of agreed but next morning I just felt like I have more energy and decided to go through the process...
Here are steps:
1. I bought 6 kg of Tri-Tip - family pack. Trimmed it and and got 4300 g of lean meat and 1100 g of fat. Ratio of lean meat to fat is 25%. Then I grinded the meat using 10 mm plate.
Placed the meat in the freezer for 3 hours.
Grinded it again using 3 mm plate.
Placed it back in the freezer for two hours then added salt, cure 1, sugar and cardamon and mixed well then all goes to the fridge overnight.
Next morning, at 5 a.m. I placed meat in the freezer for 3 hours. At 8 a.m. - fun part - I prepared my Cuisinart 14 cup food processor and started meat emulsification adding 10% of ice cold water to each portion of meat, Meat was divided into 2# portions. Food processor was able to handle 2# of meat perfectly... Done and ready for staffing!
I used 61 mm clear collagen casing wich I cut in half because I wanted smaller size sausages....
Stuffing is complete. 14 chubs total...
Went in the fridge overnight to set. Picture shows only 8 chubs - rest of them in second fridge...
Next morning I pre-heat my smoker to 165F and dried sausages for one hour. Added smoke (oak) for another hour and stopped smoking. Everything by book.... with exception of smoke. Smoke wasn't included in the original process.. this is my personals addition.
Vackpacked sausages and they went to SV bath with temp set to 153F for 1 hour 45 min till IM reached 153F
Out of water bath and on the rack to bloom for one and a half hour....
... and then into the fridge overnight. I was eager to slice some to taste but decided that I survive till next morning...
Here is a slice and as expected a lot of air packets BUT: it tasted so good - I ate half of a chub right away.... It was even juice in spite I used beef only. I can imagine how would it taste if I used pork.... I like this sausage a lot!
Thank you for watching!
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