Doctor's sausage how many calories in one piece

About doctor's sausage:

Doctor's sausage was specially created for “sick people with poor health as a result of the Civil War and tsarist despotism.” The recipe for “improving public health” was verified to the smallest detail. 100 kilograms of sausage contained 25 kilograms of premium beef, 70 kilograms of lean pork, 3 kilograms of eggs and 2 kilograms of cow's milk. Nothing extra.

However, the war and post-war shortages took their toll again. The era of searching for various meat substitutes has begun, such as glycerin, albumin, gelatin, edible herbs and even tops of garden crops. They began to add peas, cereals, flour, onions and even boiled potatoes to the sausage. But even despite these additives, the quality level of doctor's sausage remained high until the mid-seventies.

Doctor's sausages and doctor's sausage had a high percentage of meat, and it was a meat cocktail that was adaptive to our digestive tract. But over the years, commercial meat production has made its own adjustments, and today doctor’s sausage does not resemble the product of those years at all.

It has nothing to do with meat at all.

In the 60s of the last century, an experimental era with fattening animals began all over the world, and the sausage smelled of fish, chickens, and a chemical plant producing fertilizers. And already in the seventies, GOSTs allowed the addition of soy protein, milk protein, including indigestible sodium caseinate, to sausage mince.

Let's look at what we ended up with. Today's regulations establish the quantity of necessary ingredients for the production of raw meat, and not meat in the classical sense. These can be tendons, connective tissues, that is, fat, food blood, crushed bones, meat film, offal. Also acceptable are the additions of soybean and gum - a substance of plant origin that has the ability to retain a lot of water. Carrageenan is very actively used today; when dry, it looks like a gray powder. This is an extract from red algae, a complex polysaccharide that attaches a lot of water molecules to itself and creates a tasteless and odorless gel. Its solubility varies. For the meat industry, as a rule, a thicker gel is used, which dissolves approximately one in thirty to forty. Then another important component is added, which is called animal protein.

Animal protein is, as a rule, slaughter waste dried and ground into dust: pig skins, cow udders and lips, cartilage of various animals and poultry. It should be noted that this is indeed protein, but it is difficult to digest.

What to do?

Experts advise: if you are an avid meat eater, you should try replacing sausage with baked or simply boiled meat. This cooking method allows you to remove excess fat from meat and endlessly experiment with spices. You can also replace sausage with boiled beef or chicken breasts. At the same time, the price of chicken breasts or turkey fillets is no more expensive than sausage, and they contain 7 times less fat than in “Doctorskaya”.

Or make doctor's sausage yourself. It is quite possible.

Application

Doctor's boiled sausage is an excellent appetizer on the holiday table, suitable for making sandwiches, sandwiches, and canapés. In addition, doctor's sausage is one of the ingredients in many salads, omelets, pizza, casseroles, and cold soups. Fried sausage slices go well with vegetable salads, herbs and any side dish.

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Recipe? Recipe!

Is it possible to prepare doctor's sausage at home? Can! Here are two recipes:

Doctor's sausage:

• 1 kg beef
• 1 egg
• 3 tbsp. spoons of powdered milk
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon nutmeg
• 2 tbsp. spoons of liquid smoke
• 250 ml water

Mix all ingredients using a blender.

Place the minced meat tightly into the baking sleeve.

Secure the ends of the sleeves, place on a baking sheet and bake in the oven for 30 minutes.

Then transfer the sausage to the slow cooker and cook in the “Stew” mode for 1.5 hours.

Homemade doctor's sausage:

Since sausage can be prepared not only according to GOST, we suggest that you familiarize yourself with the recipe, which requires the use of minced pork. It may be similar to “Amateur” or “Doctoral”, and this quality is influenced by the grinding of the bacon. For example, to make “Lyubitelskaya” sausage, lard cut into pieces is added to the minced meat rather than twisted.

Sausage composition:

kilogram of pork; 300 grams of lard; onions (to taste); 2 cloves of garlic; one raw egg; a tablespoon of gelatin; 0.5 teaspoon black pepper; 1 tablespoon each of nutmeg, semolina, salt (without top) and sunflower oil.

First we prepare the minced meat. We thoroughly wash the meat, cut off all the films, veins and cut into pieces. Grind the pork with a blender along with garlic and onions to obtain a creamy mass. Another option for grinding meat is to use a meat grinder. And if you want to make ham doctor’s sausage, you can add larger pieces of pork (chicken) to the minced meat. Then add the egg and mix well. Pour in the spices: black pepper, semolina, nutmeg, salt, gelatin and sunflower oil. And mix everything again to evenly distribute the added ingredients.

If there is no special form for ham, then we use a baking sleeve. Or there is another original way - use a juice or milk box as a form. After all, homemade sausage can be cooked without special equipment. We put the minced meat into a bag (sleeve), roll it up and tie it in several places with a rope (twin) so that the sausage becomes tight. You need to cook it for 2 hours after boiling over low heat. The water should boil slightly. And the amount of water needed is such that the bag of minced meat is completely covered.

Calorie content of Doctor's sausage. Chemical composition and nutritional value.

Nutritional value and chemical composition of "Doctor's sausage".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Doctor's sausage is 228 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Raw smoked sausage

Just the facts!

Calorie content of raw smoked sausage: 100 grams = 491 kcal.

Information and tips:

1. Choose sausages without damaged packaging. Avoid opportunities for germs to enter. Your health is the most precious thing a person has. Don't stop remembering this.
2. Follow the writing on the label. It should say “non-GMO.” What does it mean? No genetically modified "organisms". This is the inscription!
3. Raw smoked sausage is an expensive pleasure. This should encourage you to choose quality sausage. Even if you buy just a little, don’t forget about quality!
4. If mold appears on the sausage, do not rush to throw it away! Just peel off the skin. And it can be stored for another three hours. Agree that this is not so little.

Sausage comments

• It's disgusting if the sausage is bought in a store! You can get poisoned... But many people buy it because they are used to living like this. I definitely won’t feed my children these products.
• When I read about blood sausage, I almost felt sick. I don't know how to eat it at all. And who came up with it, why did they come up with it? There are many other alternatives you can eat. And why make the sausage yourself if everything is for sale?
• Orthodox believers should not eat any sausage! These are animals! We eat a lot of things that we shouldn't. But people don't understand. Many people don't understand, unfortunately. And I can't control the whole world. And I wouldn’t want to, because it’s a responsibility.
• I'm always on a diet. I don't eat sausage. And I don’t eat sausages and don’t crave them! And what? I wouldn't die without them! Even without a diet, I would eat little, because I have a lot of worries in my personal life.

Blood sausage

Only useful facts!

Calorie content of blood sausage = 274 kcal.

Can you imagine how you can cook such a sausage? Let's start describing everything from the very beginning:

1. Take pork lard (one and a half kilograms).
2. Cut into cubes.
3. Heat the salsa in a frying pan over low heat.
4. Boil buckwheat (half a kilogram).
5. Add the boiled porridge to the lard.
6. Mix beef blood (three liters) well.
7. Beat 4 chicken eggs.
8. Add milk (half a liter) to the eggs.
9. Beat milk and eggs well.
10. Add the milk-egg mixture to everything else.
11. Pepper it.
12. Add some salt.
13. Add garlic.
14. Wash beef intestines (ten meters).
15. Tie one end of the intestines with thread.
16. Place the minced meat on the other side.
17. Pour cold water into a saucepan.
18. Put the sausage there.
19. Cook it over low heat, let it boil.
20. At a temperature of two hundred degrees, about twenty minutes, fry the sausage in the oven.

BZHU okroshka with sausage

Okroshka is a national Russian dish, a cold soup. Easy to prepare, but tasty and satisfying. Initially, meat and poultry, including game, were placed in it. In the modern adapted recipe, the meat was replaced with boiled sausage.

Composition of classic okroshka:

• potato;
• sausage;
• eggs;
• fresh cucumber;
• green onions;
• dill, parsley;
• salt.

If desired, add mustard or horseradish to the okroshka with sausage and season it with sour cream or mayonnaise in a plate.

The chopped okroshka is poured with a liquid base, it can be:

• kvass;
• milk serum;
• kefir;
• mineral water;
• tomato juice.

Options “for everyone” include filling with cucumber pickle or kombucha.

Calorie content and nutritional value of okroshka with doctor's sausage (100 g)

Smoked sausage

Just the facts!

The calorie content of smoked sausage is 420 calories.

Cervelat is a type of smoked sausage. Literally translated as “sausage with meat.”

You can get a very tasty kobaska if you make it according to this recipe:

1. Rinse the intestines.
2. Soak them for three hours.
3. Dry.
4. Pass the pork and beef through a meat grinder.
5. Peel and rinse the garlic.
6. Grind.
7. Peel the onion.
8. Slice.
9. Fry the onion (halfway, in sunflower oil).
10. Add onion to minced meat.
11. Take saltpeter.
12. Add spices, salt and garlic to the saltpeter.
13. Mix everything.
14. Stuff your guts.
15. Make a “bandage” with a harsh thread.
16. Hang the treat in a well-ventilated room for three days.
17. Do cold smoking for three weeks.
18. In the very last days of smoking, add juniper branches.