Set for Doctor's sausage art 239

This is a super convenient set from the “Just Add Meat” series of sets, which includes a ready-made mixture of nitrite and kitchen salt, food phosphate, ascorbic acid, natural spice extracts and a small amount of Ponceau food coloring so that the color of the sausage is stable and not depended on raw materials and was pleasing to your eye. The kit also contains two meters of polyamide casing, 10 meters of strong reinforced twine for dressing and a recipe for preparation. Everything is done specifically to simplify the cooking process as much as possible.

Recipe:

• 0.5 kg of beef, cleared of films and veins
• 1.5 kg of lean pork (you can use lean + lard)
• 62 g of ready-made mixture for Doctor's sausage - 62 g (the whole pack from the set)
• 60 g of eggs
• 300 g of cream (fat content 10-15%)

Cut all the meat separately into pieces and freeze for 1-1.5 hours in the freezer. Freeze the cream until thick too.

Divide the meat into parts and add the mixture, egg and cream in proportion. If you use a household blender, it is best to first pass the meat 3-4 times through a meat grinder with the finest grate. Then we grind everything to an emulsion, separately pork and beef. The main task is to grind the raw materials and not exceed the emulsion temperature of 10-12C, since it rises quite quickly. To reduce it, you can do this in several stages with cooling in the freezer.

After preparing the emulsion, it must be packed as tightly as possible into the shell. To do this, we cut the polyamide shell into pieces of the required length and tie it at one end. We fill the emulsion, tie it at the other end and hang it for 5 hours at room temperature. During this time, the nitrite will begin to act and the minced meat will shrink. Then, if necessary, tie the loaf on top again, compacting it.

Heat treatment can be carried out in the oven (with humidification) or in a pan of water. We start cooking at room temperature, gradually raising the water temperature to 80 degrees. The sausage will be ready when it reaches 68-70 degrees inside the loaf (it is better to measure it after about an hour and a half, so that the minced meat has time to take shape and does not come out through the casing). After this, cool the sausage in running water for 20-30 minutes and put it in the refrigerator for 12 hours. Doctor's sausage is ready.