Doctor's Sausage is a very popular cooked sausage across all former USSR countries. Compared to other sausages, it is suitable for those on a diet. Since this recipe is so popular, I decided to make it too. It reminded me more of a pâté than a sausage.
Ingredients
Method
- 1.Chop the chicken and place it in cold water. Bring almost to a boil, then remove and drain the dirty water.
- 2.Add fresh water, vegetables, and spices, and set to boil. Do not add salt yet, as the water volume will decrease as it boils.
- 3.After boiling for 1 hour, strain the broth (do not throw it away, as it will be needed). You can discard the boiled vegetables since they have already released their flavor.
- 4.Separate the chicken meat from the bones. Add salt, black pepper, spices, and 1 tbsp of beetroot juice for color.
- 5.Add gelatin to 300 ml of the broth, mix well, and pour it over the chicken. Blend the mixture into a smooth paste using a blender.
- 6.Pour the prepared paste into a mold, cover it, and refrigerate overnight.
Notes
- If using a rigid (uncuttable) mold, make sure to grease it before adding the paste.