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+ servings
Doctor's sausage slices on a cutting board.

Doctor's Sausage Recipe

Course: Appetizer, dinner, lunch
Cuisine: Eastern European
Keyword: doctor's sausage, doktorskaya kolbasa
Prep Time: 3 hours
Cook Time: 4 hours
Resting time: 3 days 4 hours
Total Time: 3 days 11 hours
Servings: 20
Calories: 166kcal
Author: Victor
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  • 1 1/2 lbs lean beef
  • 3 1/2 lbs semi-lean pork 25% - 30% fat
  • 1 egg lightly beaten
  • 1/3 cup dry milk heaping
  • 2 Tbsp kosher salt see notes
  • 1 tsp Cure #1 level
  • 1 tsp sugar heaping
  • 1/2 tsp nutmeg


  • Cut the meat into 1" pieces, place in a large bowl, mix with salt/Cure #1 mixture. Cover and refrigerate for 24-48 hours.
  • Grind the meat through a 1/8" (3 mm) plate. Emulsify in a food processor, 2-3 cups at a time, adding up to 25% - 30% icy water or ice to keep the meat cold. The meat should never get warmer than 50F (10C).
  • Add the egg, dry milk, sugar, and nutmeg and mix everything together.
  • Stuff the meat into 2.5" - 3" (50 - 75 mm) synthetic fibrous casings or large natural casings. Stuff the casings firmly and tie with a butcher's twine on both ends. Prick any visible air pockets with a needle.
  • Refrigerate for 16-24 hours.
  • Before cooking, hang the sausages in a drafty area and dry them at room temperature for about 4 hours.
  • Optional step: Transfer to the smoker and further dry without smoke at around 130F for 30 minutes. Next, smoke over oak/beech wood for 2 hours at around 140F. The guidelines allow smoking this sausage between 140F and 195F.
  • Poach at 167F - 185F (75-85C) or steam-bake in the oven with a pan of hot water underneath at 175F-185F (80-85C) for 1.5 - 2.5 hours or until the internal temperature reaches 154F (68C).
  • Chill the sausage under a cold shower or in a cool room (50F - 55F / 10C-12C) for 10-12 hours or until the internal temperature reaches about 64F, then wrap in plain butcher's paper and refrigerate.
  • This sausage will keep in the fridge for about 2 weeks (poached, non-smoked) and 3+ weeks if smoked and steam-baked in the oven. Freezing is not recommended.


The original recipe calls for 3 Tbsp (47 g) of salt, including Cure #1. I find this too salty for my taste but you can bump the salt up if you wish.


Calories: 166kcal | Carbohydrates: 1g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 899mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg