Doctor's sausage facts for kids
Doctor's sausage (which is Doktorskaya kolbasa in Russian) is a very popular type of boiled sausage. It comes from Russia and other countries that used to be part of the Soviet Union. It's a bit like bologna or mortadella, but it has much less fat.
This sausage is known for its light pink color and low fat, making it a healthy food choice. The name "Doctor's sausage" is special. Rules say that only sausages made in a certain way can use this name.
The Story of Doctor's Sausage
This special sausage was first made in 1936. Scientists at the All-Russian Research Institute of the Meat Industry created the recipe. The first place to make it was the Moscow Meat Processing Plant.
The sausage was made to help people who were not very healthy. Many people had been through tough times, and this sausage was meant to be a good, healthy food for them. That's why it was called "Doctor's sausage." It was mild, not too expensive, and a good source of meat. Because of this, it became very popular across the Soviet Union.
What's in Doctor's Sausage?
The original recipe for Doctor's sausage was used as a standard from 1936 to 1974. It had specific ingredients to make sure it was healthy and tasty.
Here's what was in the original recipe:
- 25 kilograms of beef
- 70 kilograms of pork (with some fat)
- 3 liters of milk
- 2 liters of eggs
- 2 kilograms of salt
- 200 grams of sugar
- 30 grams of cardamom (a spice)
- 50 grams of ascorbic acid (this helps keep the color nice)
Changes to the Recipe
Later, in the 1980s, the Soviet Union faced some money problems. There wasn't always enough food. So, the recipe for Doctor's sausage had to change. They started adding other ingredients to make the meat go further. This meant the sausage was not quite the same as it used to be. Some people even say these changes showed bigger problems happening in the Soviet Union at the time.
