I obsess about the weirdest things when I find them :D
Somehow I stumbled onto this in youtube or something. It's basically a very high quality but lean and kinda bland version of American bologna developed in early 20th century Russia. Anybody familiar with it? The supposedly official recipe from Wikipedia follows and it also matches my research. I'm considering dividing by 10 and making it. Yes, it really does have milk and eggs added to emulsify it instead of just water and crushed ice like bologna. I've even bought some cardamom.
25 kg beef
70 kg semi-fat pork
3 liters milk
2 liters eggs
2 kg salt
200 grams sugar
30 grams cardamom
50 g ascorbic acid (color stabilizer)
All Russian sausages are cured; I would probably drop the ascorbic acid and add an appropriate amount of pink curing salt. I wonder if ascorbic acid was a translation error? I can find lots of recipes and videos about making the stuff and they all have a a mix of good information and obvious misinformation. The ones with an authoritative air probably make an excellent sausage but are obviously wrong. The best amateur productions look like they almost got it right except they add beet juice for the pink color instead of nitrites. (celery juice might actually work because it's high in nitrites)
The main thing I can't tell is if the Doktorskaya kolbasa is supposed to be smoked, or just boiled. Anybody know? I think it's just boiled or simmered. I will probably use the above recipe (plus curing salt), then make it just like unsmoked baloney.