Well... let's... Let's see what the guests say about the "Doctor". They say the following: "Mikoyan" instructions 1938 do not see here, I'm talking about the album, "Sausages and manikopoulos pieprasit – 1938 Leningrad". GOST 49го year on the grounds that it did. If necessary, we can watch it in my diary http://www.povarenok .EN/blog/show/55815/ GOST 1949 cooked Sausage "Doctor" (in % per 100 kg unsalted raw materials): Meat beef - lean 15 pork Meat - pork Meat 60 fat - 25 Salt - 2.5 Sugar - 0.1 Nitrate or sodium Nitrite - 0,03 Nutmeg or Cardamom ground - 0,03 GOST 1979, cooked Sausage "Doctor" (in % per 100 kg unsalted raw materials): Meat beef Meat pork bold-25 - 70 Egg - 3 Salt - 2.09 Sugar - 0,2 sodium Nitrite - 0,0071 Nutmeg or Cardamom ground - 0,05 Milk - 2 Further modern not cite, makes no sense. I will be manufacturing according to GOST 79, for 49 years really "Doctor" because she was allowed to eat for people with diseases of the gastrointestinal tract due to the absence in the recipe of irritating spices, milk and eggs. But we are not so sick :-) That started with "Doctor", and maybe even why :-)

So, with the GOST determined, do ' 79, and myself a bit add. We hope that we have, all standing below, given 1 kilogram of meat, more sausage emulsion, the so-called stuffing for cooked sausages. This according to GOST - GOST 23670-79 g. cooked Sausage "Doktorskaya" (in % per 100 kg unsalted raw materials): Meat beef Meat pork bold-25 - 70 Egg - 3 Salt - 2.09 Sugar - 0,2 sodium Nitrite - 0,0071 Nutmeg or Cardamom ground - 0,05 Milk - 2 Recalculated to 1 kg. Composition per 1 kg of raw materials: beef – 250 gr. Meat pork bold – 700 gr. Egg – 30 g. Salt nitrite – 20 gr. Sugar – 2 gr. Nutmeg - 0.5 oz. Dry milk – 20 gr. Supplements from me: a Mixture of "GOST FS Russian Muscat" 6.5 gr. (composition - phosphate, extracts of white pepper, black pepper, nutmeg), Ascorbic acid 0.5 g. Allspice 2 C. Dried garlic 3 gr. or fresh 2 tooth. Water 130 gr. That's all. Anyone have a mixture of "GOST FS Russian Muscat" - take a packet of baking powder for the test, where the same phosphates (composition read) and add a bit of pepper and nutmeg. Not a lot of spices. Do not overdo it. For corrosive - Phosphates need arch need, they with the swelling and temperature jambs will save you, well, within reason of course! Who wants to say that the poison EEC, etc. don't say that. You phosphates in baking and vegetables generally eat a ton and they are not harmful in the right quantities. In this sausage, in terms of mass, phosphates less than one cucumber country, grown with love in the garden fertilized with manure :-) About meat. Take of lean beef. Pork, bold, difficult to buy from me. According to this it do. Look at what this means in numbers: the Pork is divided into three classes depending on the content of fat: lean, bold and extra bold. Lean pork which consists of a muscular fabric without inclusions of connective tissue and fat, for the manufacture of cooked sausages is allowed content of not more than 10% intermuscular fat. Fat pork consists of muscle tissue containing at least 30% and not more than 50% intra-muscular fat. Fatty pork meat includes muscle tissue, containing not less than 50% intra-muscular fat. Bold and lean pork cut from the hams. scapular and lumbar parts, the fat from the flank, rib, and other parts. Bold and fatty pork can be obtained by adding certain amount of fatty tissue to lean pork. Buy lean pork, and add to her fat. I thought that the piece of pork I have had 10% fat and finished off with fat up to 35% So, like described, do not forget. Ascorbic acid buy in powder form at the pharmacy. Baking powder, unless there are phosphates in the store. Here they are.

Proceed directly to the manufacture of sausages. Buy meat, cut it into pieces, counting the number of fat pork, the percentage of beef, pork, weighed, and put into the fridge. Highly recommend all the proportions and weight on a piece of paper to write, that would not stray.

Here the pieces of meat in the freezer. We need to cool the meat, freeze a bit. Due to the fact that as soon as we start production, the temperature of the meat emulsion during the process should not be above 10-12 degrees! This is Very important!

While the meat podmorazhivaniya, were weighed, all the spices and components according to the weight of the meat. In the photo there is not enough water and eggs, forgot to put.

The meat was potoropilis, let's start creating stuffing. Mince on a fine grid. I have the smallest 3 mm., but it is possible and standard. Be sure to monitor the temperature, if suitable to the "ceiling", then in the freezer for 15-20 min. the Beef went.

Pork with fat went.

Remove in the freezer that had not been heated.

Also in the freezer cooled the water.

Sausage emulsion will be manufactured in a domestic blender for the options there. In blender at a time does not fit all, according to this, knowing the amount and number of meat, I broke it down into 6 parts for 6 runs. The meat was divided and spices, and water. All the dry ingredients mixed in one glass and 6 piles divided. Make sausage emulsion according to the following algorithm: 1. The beef in the trash. 2. Spices and half water. 3. Mix thoroughly. 4. Half the pork again and add in the trash it. 5. The rest of the pork and water and again in the trash! Completely! Carefully! The output of sausage emulsion, put it in a bowl and repeat 5 times CEE. Bowl stored in the refrigerator, not on the table, that had not been heated. Here sausage emulsion. Do not forget to monitor the temperature.

My household blender with such a load is overheating and thermal protection is triggered, what would it fold to put in the freezer for 20 min. since I have 6 batches of ground beef to the form of emulsion, and I was sad, having estimated the time for cooling, the extra hour or so was passed over. While the motor of the blender was resting in the freezer, I did it always cooled after triggering of the thermal protection, I came up with another motor for blender, than with you and share :-) Here is a sufferer at rest.

But the new motor for the blender is a Beast. Emulsion perfectly done meat! At once this motor will connect Really is very comfortable though and looks kind of strange in the photo :-)

And again about the temperature, control is important.

Put the last portion of sausage emulsion into a bowl, stir the final test mixer with attachments and all. The sausage emulsion is ready.

Let's get to the gasket. Take any appropriate shell if no shell we do it out of cling film. I collagen 45mm. According to the instructions it should be soaked for 15 minutes in water at a temperature of 37-40 degrees. Soaked.

And stuff, specifically the process of padding was not shot, hands all dirty was, but he understood. Dress up in a meat grinder, sausage nozzle, on the nozzle shell, tie a knot and away we go... need to Fill tightly tightly. The length of the loaves calculate capacity under in which then cooking will be... Here is the result.

The loaves now need to do the cross mating, it's not for beauty, but for the additional sealing of the loaf. Well that's all, the first stage is finished. Stuffed loaves put into the fridge (not the freezer!) for 24 hours for shrinkage.

Well, the day passed, I got a little less, 20 hours. Proceed to heat our sausages. First measure the size of a loaf diameter. Because cooking time will depend on the diameter, namely 1 mm – 1min.

Take a suitable container or pan in my case, put on the bottom of the grille, would the loaves do not touch the bottom.

Stacked loaves.

Fill with cold water. From the top something pritupova, the loaves must be under water, not to swim.

Begin "cooking", cooking will consist of two stages. The first phase of 1.5 hours at a temperature of 40 degrees for uniform heating and equalizing the temperature in the loaf. As this step is required for the structure of the sausage. The temperature is maintained 37-40. Boring. But what to do :-)

And finally the final stage of cooking. Slowly raise the temperature to the cooking temperature. And it is brewed at a temperature of 72-74 degrees. I boil at 73. Cooking time depends on thickness of loaf, from its diameter. 1mm-1min. I have the baton has a diameter of 48 millimeters, respectively, I cooked for 48 minutes. Cooking time note when the temperature rises to 73 degrees.

After 48 minutes of boiling over. Now the sausage should be fast cooling, this put a bowl of sausage under the icy running water for 50-60 minutes. This stage is necessary in order to stop the cooking process and increase the shelf life of the product (quickly slips the optimum temperature inside the baton for the development of bacteria).

Chilled sausage drained on a towel. Well, the sausage is ready. Now we have to cut it. Look at the structure and be sure to try!

That is the structure on the cut. Sory for photo quality, tried to make a macro, that's messed up, but the structure is clearly visible. Structure is good, even great for homemade sausage.

The taste too was great. It turned out SHE cooked "doctor". Delicious in General :-) Well that's all, enjoy your meal!