Traditional Russian blend of pork meat and seasonings cured in its natural casing gives doctorskaya bologna its distinct old world flavor.
A dietary product of pale pink color with a low fat content. Developed in the USSR in the 1930s under the leadership of Anastas Mikoyan.
It was for the amendment of health to all survivors of the tsarist regime, as well as the civil war. In fact, according to the documents, "Doctorskaya" was almost a medicine, and was prescribed by a doctor.
It was considered an attribute of the well-being of the family, the queen of all boiled sausages.
The "Doctorskaya" was cut into the famous salad Olivier, in the national soup Solyanka, in any dish, even if there should not be meat. Sandwiches with this sausage served even in party buffets!
A few boxes of doctor's sausage could be used to exchange new Zhiguli, but that's not approved)
The product was also recommended for use by children.
- Sausages and sausages 200 g
- Hard cheese 100g
- Cherry tomatoes
Prepare the products.
Cut the bread into portions.
Grate the sausage on a large grater.
You can just chop it up.
Grate the cheese
Cut tomatoes into cubes.
Mix everything and season with mayonnaise. Add some parsley.
Spread the mixture into pieces of bread. Place them on baking paper or silicone mat on a baking tray.
Bake for about ten minutes in a preheated 180 degree oven until the cheese has melted. Chil a little before serving. If you want to decorate with greenery. It can be served.
Mayonnaise is easy to replace with sour cream, then the calorie content of the dish is a little, but will decrease.
Salt is not necessary, enough salinity of cheese and sausage.
It is good.
Very good grade of bologna! Really tasty too!
It was fresh, conveniently packaged. Would order again.
Will order again
вкусная(но сделана по госту сша с нитратами и тд)