Every person is well acquainted with such a meat product as the Doktorskaya sausage. There are still many people in the country who have caught the famous impeccable taste of sausages for 2 rubles 20 kopecks. There are also enough of those who happened to live in the years when the glorious halo around "Doktorskaya" was replaced by a bouquet of gloomy rumors and notoriety. And yet today, few people remember exactly when this sausage product was born, how it was originally, and even more so few people know why boiled sausage in the USSR was called exactly "Doctoral".
Hunger in the USSR in the first half of the 20th century was an everyday occurrence. It is unlikely that in the whole country there was a peasant or a worker who did not go hungry at least once. The civil war ruined many farms, and the poorly conducted collectivization (although it was she who would later save the USSR from hunger during World War II war).
The last really big famine occurred in the USSR in the early 1930s. It covered not only Ukraine, but also Belarus, Kazakhstan and a significant part of Russia, including the Urals, the Volga region and Siberia. Hunger raged in the North Caucasus as well. The situation was further complicated by epidemics (primarily typhus), which flared up benevolently in regions with a large number of malnourished people.
The "Doctor's" sausage appeared precisely because of hunger. The fact is that even when the famine passed, a representative number of citizens remained in the country who suffered from its consequences. Especially for them, by order of the country's top leadership in 1936, a new boiled sausage was developed. It was a low fat diet product. Sausage was invented at the All-Russian Research Institute of the Meat Industry. The first batch of the product was produced on the basis of the A.I. Mikoyan Moscow Meat Processing Plant.
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There is a legend according to which they originally wanted to name the new sausage in honor of Joseph Stalin, but the All-Russian Research Institute was allegedly afraid that such a thing might offend the leader of the peoples. As a result, they agreed on the name "Doctor's", especially since the product was supposed to be used actually for medical purposes.
In the first years after its appearance, sausage was actually prescribed by doctors for those patients who had somatic signs of the consequences of hunger. According to GOST 23670-79, 100 kg of the product should have included: 25 kg of selected premium beef, 70 kg of lean pork, 3 kg of selected chicken eggs, 2 kg of cow's milk (dry), 2.09 kg of salt, 0.2 kg of sugar, 50 grams of spices (most often it was nutmeg), 7.1 g of nitrite sodium.
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The people immediately liked the sausage. The taste was excellent and the quality was high. At that time, the still real socialist economy made it possible to achieve real miracles of production, making the new sausage affordable and reasonably cheap. The situation with "Doktorskaya" changed somewhere in the 1970s. Although the Soviet Union at that time was still firmly established, the gradual capitalization of the economy, which began with the reign of Nikita Sergeyevich Khrushchev, led to the fact that the luxurious "Doctor's" sausage from the 1930s was unexpectedly not very profitable produce.
First, they lowered the grade of meat and other products. And then they completely replaced some of the pork and beef with soy. The new "Doctor's" sausage was no longer the same. Moreover, the taste was so different that gloomy legends began to circulate among the people, as if at meat processing plants toilet paper was added to boiled sausage in order to save money. Of course, such rumors had nothing to do with reality. However, all this did not change the fact that the quality of boiled sausage in the late USSR fell astronomically.
Continuing the topic, it is worth reading about 6 cottage cheese dishes that will suit the taste of thosewho cannot stand it in its pure form.
A source: https://novate.ru/blogs/290720/55445/