Follow basic emulsified sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Grind your meats and fat according to this recipe
- Chop meat, seasonings, and 1/2 the ice in a food processor-keep temp under 45F
- Add the fat and the rest of the ice and continue to chop till homogenous
-keep temp under 55F
- Stuff the farce into sausage casings and prick out any air pockets
- Cook by poaching in 176F water for 1 minute for every “mm” that your casing is wide.
120mm sausage will poach for 120 minutes (roughly)
Here are a few things you might find useful when making this sausage
- Bologna Casings
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Kitchen Knives
- Immersion Circulator
- Ascorbic Acid
- Spice Scale
- Large Scale for meat
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Custom Cutting Board (use discount code 2GUYS15 at check out for 15% off 😁)
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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A Russian Sausage
How much do you want to make? 1000 grams
- 150 g Lean Beef
- 600 g Lean Pork
- 250 g Pork Back Fat
- 20 g Kosher Salt
- 2 g sugar
- .5 g cardamom powder
- 30 ml milk
- 20 g eggs
- 2 g ascorbic acid Vitamin C
- 150 g crushed ice
- bologna casings
- Chill your meat and fat. The temp of your meat and fat should be just above freezing.
- You will Grind your meat and fat separately. Grind will be on a 6 mm plate. Make sure your meat is chilled as you grind. Rechill after grinding. Keep the temperature between 32 and 34f
- In your food processor (with sharp blades) add the meat and the seasonings and chop for 60 seconds. While it's chopping add the milk and half of the ice.
- After you have finished chopping add the egg and chop another 30 seconds. The temperature of your meat needs to remain below 45F (7c)
- Next add the fat and the rest of the ice and chop an additional 30 seconds. The temperature should stay below 45F (7c). The farce should look homogenous
- Now chop 1 last time for another 60 seconds till the temperature reaches 55F (13C). Once that happens you can stop chopping and stuff into a bologna casings.
- Cook sous vide at 145F (62.7c) for 3 hours
- IF YOU DON'T HAVE AN IMMERSION CIRCULATOR -Heat a pot of water to 176F and poach the sausage for 90 minutes (you are looking for an internal temp of 155f or 68.3c)
- Once cooked you can refrigerate, freeze for later, or enjoy now!!
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4 thoughts on “Doctor’s Sausage”
Which is it. You Show 176f water then you Show 146 f
Im glad i caught this since i started my sous vidi at 80c Ive now reduced to 62.7 c
Hey Hank. Unless I’m missing something the directions have 2 cooking instructions. One for sous vide and another in case someone doesn’t own a sous vide. Should I reword the instructions
Eric, I’ve tried making the chicken basil sausage and it was a block buster at my house. This one is next on my list, just need to get a thermometer unfortunately the company you mentioned does not sell their products in the Philippines.
any instant read thermometer will work..