Doktorskaya v Klyare
Recipes with Doktorskaya Kolbasa
Thick slices of Doktorskaya Kolbasa dipped in egg batter and fried until the coating is golden and the sausage inside is hot. A Soviet-era school canteen preparation that turns a cold deli item into something substantial. The batter seals in moisture and adds the crunch the smooth sausage lacks on its own. Serve with sour cream or ketchup.
Prep Time
10 min
Cook Time
15 min
Servings
2
Difficulty
Easy
Ingredients
- 300g Doktorskaya Kolbasa, sliced 12-15mm thick
- 2 eggs
- 3 tablespoons plain flour
- 3 tablespoons milk
- A pinch of salt
- Sunflower oil for frying
- Sour cream or ketchup to serve
Steps
Beat the eggs with the milk, flour, and salt to a smooth batter. It should coat a spoon thickly without running off immediately.
Pour sunflower oil into a heavy pan to a depth of about 5mm. Heat over medium-high until a drop of batter sizzles on contact.
Dip each sausage slice in the batter, letting the excess drip back into the bowl. Lower into the oil.
Fry in batches, 2-3 minutes per side, until the batter is golden brown on both faces. Do not crowd the pan.
Drain on paper towels for 1 minute. Serve hot with sour cream or ketchup.
Tips
The slices need to be thick enough that the sausage does not cook through before the batter browns. 12-15mm is the correct range. Thinner slices turn rubbery. Some cooks add a teaspoon of sour cream to the batter for extra richness.