Soviet Sausage

Привет, товарищ

Here is a recipe for traditional Soviet sausages. Great as a snack, or fried with large chips / chunks of potato. Supposedly the backstory goes that the Soviets wanted to make a highly nutritious, easy to digest food for the people.

Instead of having butchers, and people buying their meat locally, the “doctor” sausage was centrally mass produced and sold everywhere across the union. The thing is, it’s really, really good. It’s also simple to make, and there’s no nasty stuff in it either if we follow the original recipe.

I’ve never attempted making my own sausage before. Dealing with casings and such, but this recipe is something anyone can make at home. The only special piece of equipment you need is an ordinary kitchen blender.

Soviet Sausages


  • 250 g lean pork mince
  • 60 g lean beef mince
  • 3 eggs medium/large
  • 10 g salt
  • 5 g sugar
  • 3 ground/crushed cardamom pods
  • 50 ml whole milk
  • 2 g nutmeg


  • Blend all of the ingredients until it becomes a paste as smooth as you can
  • Spread the paste over some baking paper and roll it up like a swiss roll
  • Poke small holes through the baking paper with a skewer to let steam out
  • Tie the ends of your sausage burrito
  • Steam the sausage for 40 minutes in a steamer.
  • After steaming, using tongs/gloves, put the sausage into a bowl of ice cold water
  • Remove from the water after 2 or 3 minutes
  • Wrap in cling film and store in the fridge for at least an hour before consuming.

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