Why doctor's sausage

Many people ask the question: Why is the doctor's sausage? The answer lies in the history of its creation, which began in 1935, when the party instructed the All-Russian Research Institute of the Meat Industry for dietary (medical) nutrition to develop a sausage recipe for patients with somatic signs of the consequences of prolonged starvation. At first, the creators wanted to call it Stalin's, but decided that the leader might not appreciate this and send him to the KGB torture chambers. Therefore, it was decided to name the sausage, so to speak, by appointment - doctoral.

Recipe for a doctor's sausage according to GOST: per 100 kg of sausage there are: premium trimmed beef - 25; trimmed semi-fat pork - 70; chicken eggs or melange - 3; dry cow milk, whole or skim - 2; spices and other materials, g (per 100 kg of unsalted raw materials): table salt - 2090; sodium nitrite - 7, 1; granulated sugar or glucose - 200; nutmeg or ground cardamom - 50.

The population appreciated the inexpensive but high-quality product. But like everything new, over time, the doctor's sausage began to deteriorate. When the fish wastes were added to feed for cows and pigs, the sausage began to smell like “sea”. Real experiments with "Doktorskaya" began in the 70s. Due to the shortage of meat in the USSR, all kinds of additives were used, primarily soy. Then came the turn of carrageena (aka Irish moss), from which the so-called carrageenans are made - thickeners, artificial additives, food simulants. During perestroika, there were even fables that toilet paper was added to Doctor's sausage. You can imagine how spoiled her taste was.

At present, the Doctor's sausage brand is not patented by anyone, and therefore each manufacturer produces its own sausage under this brand.