Doctor's Sausage Recipe
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
3 hrs
-
Cook Time
4 hrs
-
Additional Time
3 d 4 hrs
-
Total Time
3 d 11 hrs
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Servings
20
-
Calories
166 kcal
-
Cuisine
Eastern European
Doctor's Sausage Recipe
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 1/2 lbs lean beef
- 3 1/2 lbs semi-lean pork 25% - 30% fat
- 1 egg lightly beaten
- 1/3 cup dry milk heaping
- 2 Tbsp kosher salt see notes
- 1 tsp Cure #1 level
- 1 tsp sugar heaping
- 1/2 tsp nutmeg
Instructions
- Cut the meat into 1" pieces, place in a large bowl, mix with salt/Cure #1 mixture. Cover and refrigerate for 24-48 hours.
- Grind the meat through a 1/8" (3 mm) plate. Emulsify in a food processor, 2-3 cups at a time, adding up to 25% - 30% icy water or ice to keep the meat cold. The meat should never get warmer than 50F (10C).
- Add the egg, dry milk, sugar, and nutmeg and mix everything together.
- Stuff the meat into 2.5" - 3" (50 - 75 mm) synthetic fibrous casings or large natural casings. Stuff the casings firmly and tie with a butcher's twine on both ends. Prick any visible air pockets with a needle.
- Refrigerate for 16-24 hours.
- Before cooking, hang the sausages in a drafty area and dry them at room temperature for about 4 hours.
- Optional step: Transfer to the smoker and further dry without smoke at around 130F for 30 minutes. Next, smoke over oak/beech wood for 2 hours at around 140F. The guidelines allow smoking this sausage between 140F and 195F.
- Poach at 167F - 185F (75-85C) or steam-bake in the oven with a pan of hot water underneath at 175F-185F (80-85C) for 1.5 - 2.5 hours or until the internal temperature reaches 154F (68C).
- Chill the sausage under a cold shower or in a cool room (50F - 55F / 10C-12C) for 10-12 hours or until the internal temperature reaches about 64F, then wrap in plain butcher's paper and refrigerate.
- This sausage will keep in the fridge for about 2 weeks (poached, non-smoked) and 3+ weeks if smoked and steam-baked in the oven. Freezing is not recommended.
Notes
- The original recipe calls for 3 Tbsp (47 g) of salt, including Cure #1. I find this too salty for my taste but you can bump the salt up if you wish.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
1g
(0%)
Protein
23g
(46%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
899mg
(37%)
Potassium
419mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
32IU
(1%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 899mg | 37% |
| Potassium | 419mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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