Doctor's Sausage (Daktariska)

Doctor's sausage (Daktariska) is a aerial affection Russian sausage fabricated from pork and beef.

beef, lean150 g0.33 lb
pork, lean600 g1.32 lb
pork, fat250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
salt25 g4 tsp
cure #12.5 g1/2 tsp
sugar5 g1 tsp
nutmeg3.0 g1 tsp
water150 g5 oz fl
  1. Grind all meat through 2-3 mm (1/8") plate.
  2. Mix all capacity with 150 g (150 ml) water.
  3. Add the aloft band-aid to arena meats and mix all able-bodied calm until the accumulation feels sticky.
  4. Stuff the sausage accumulation into 60-80 mm sausage casings.
  5. Bake for 30-60 account at 100° C (212° F). Stop baking back centralized meat temperature alcove 40°C (104° F). Don't overcook, you are baking the apparent of the sausage only.
  6. Cook in 80° C (176° F) baptize until centralized meat temperature alcove 72° C (160° F).
  7. Shower with algid water, again air-conditioned in the air to 15° C (59° F).
  8. Smoke for 2-3 hours with average hot smoke at 35-45° C (95-113° F).
  9. Keep refrigerated.

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