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The Doctor Sausage of Russia

This is a simple sausage that took Soviet Russia by storm. In the early days of the USSR there were lots of food shortages, so the Russian Government sent a delegation to the USA to check out their sausage plants. They settled on an exact facsimile of a Polony factory and along with doctors produced a sausage that was designed to help tummy problems as well as being nutritious - hence the name 'The Doctor Sausage'.

They decided on a simple recipe, no cereal, just meat salt and spices. The people loved this luxury sausage. All was well until the late 1970’s when they decided to add cereal, and the resulting backlash, some say, led to the downfall of the Soviet Union.


The Meat

  • 500g Pork Loin
  • 500g pork belly
  • 500g beef


Herbs and Spices 

  • 1 teapoon of mace
  • 1 teaspoon cardomom
  • 25g Continental Curing Salts
  • 55/50 beef middle casings



  • 55/50 beef middle casings

We've put together a small kit to help make the Russian Doctor Sausage without having to buy large packs of Middles and Continental Cure. This Kit includes Beef Middle Casings x 3mtrs , Continental Cure x 100g, and Ground Mace x 50g. Find it here.


  • Start by sanitising all your equipment and put your skins into cool water to soak. Change the water of the soaking skins a couple of times, and finally add a dribble of oil to the water to ease their passage onto the delivery tube.
  • Once sanitised, set your grinder/stuffer ready for grinding. Put the meat in the freezer for 30 minutes to chill before dicing into easily manageable pieces.
  • Grind all the meat together with a 4 mm plate then pop the ground meat in the fridge while you prepare the other ingredients.
  • Mix all the other the ingredients i.e. spices and herbs together and add to the meat mixture in the fridge in a large bowl.
  • (You can test for seasoning by cooking a small piece of the meat and adjust accordingly.)
  • Slide your beef middle casings onto the nozzle and start to fill the casings slowly.
  • Cook sausages for 40 minutes in water at 80ºC. Once cooked, allow them to cool and then refrigerate
  • They can be eaten cold from the fridge or can be fried. These sausages should be consumed in 4-5 days.


What To Drink With Your Doctor Sausage

With it being Russia it would have to be Vodka but if you're more of larger drinker try and get your hands on a Baltika Dark at 7%. It's a little like an IPA and is available from the guys at Beers of Europe.

Weschenfelder World Cup Merguez Sausage Competition

Post a picture of your Doctor Sausage on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press. We will pick our favourite picture at the end of the tournament

Doctor Sausage Russia