Doctor's sausage is a popular boiled sausage variety in the countries of the former Soviet Union. This product is dietary and low in fat. The sausage was created in the 30s of the XX century under the leadership of A. I. Mikoyan.
The history of the creation of "Doctor's sausage"
The doctor's sausage began to be produced in 1936. The recipe for this product and the technology for its manufacture were developed by the All-Union Scientific Research Institute of the Meat Industry. For the first time, a doctoral sausage was put into production at the Moscow Meat Processing Plant named after A. I. Mikoyan.
This product was specially created by order of the country's leadership as a dietary food for people suffering from the effects of prolonged starvation. For its medicinal properties, the sausage was named "doctor's". It was intended for the sick, who undermined their health as a result of the "Civil War and Tsarist despotism."
According to the Soviet GOST R 52196-2003, the composition of the doctor's sausage consisted of 70% of semi-fat pork, 25% of premium beef, 3% of chicken eggs and 2% of dry or skim milk. The spices used were table salt, sodium nitrate, sugar, ground nutmeg or cardamom. The tasty and affordable product quickly gained popularity among the population.
During the years of total deficit, doctor's sausage became a symbol of well-being and well-fed prosperity. Its value has often been used as a benchmark for comparative analysis. In periodicals, some prices and salaries were measured by the corresponding amount of doctor's sausage.
In the post-war years, the quality of the doctor's sausage was maintained at the proper level. Later, fish production wastes were added to livestock feed, and the product acquired a specific flavor. In the 80s, due to the lack of meat, pork skin and connective tissues were added to the minced meat, which significantly worsened the taste of the doctor's sausage.
Doctor's sausage in modern Russia
It is interesting that the brand "doctor's sausage" has not been patented, so now any manufacturer can release a product under this name, without worrying about how much it complies with GOST. Most of the meat factories and many small private industries make doctor's sausage according to their own recipe.
This variety does not always negatively affect the quality of the product, although it often perplexes the end consumer, who is forced to choose from a variety of sausages with the same name. In addition, there are manufacturers that produce doctoral sausage in strict accordance with the Soviet GOST, which is usually reported on the product casing.
