The chef gave tips on choosing and cooking doctor's sausage.

The most important thing is to carefully control the cooking time of the doctor's sausage and not overheat it so that it retains its juiciness, Leonid Konobritsky, chef of La Pigeon restaurant, told Izvestia's Food Without Borders gastronomic project.

When buying, carefully study the appearance of the product — a high-quality doctor's degree should have a uniform color without spots and dark inclusions. Its surface will be smooth and its shape will be uniform. Also pay attention to the flavor: for a good sausage, it should be pleasant, without extraneous "chemical" notes.

"As for the consistency, when pressing the sausage slice, it should be elastic, not too soft and not too hard. The internal structure should be uniform. Be sure to check the date of manufacture and expiration date, because fresh food is always preferable," Konobritsky explained.

It is important to read the ingredients on the label. A good doctoral thesis should contain a minimum amount of additives, artificial colors and preservatives.

"The fewer the ingredients, the better," the chef shared his experience. — Give preference to well-known and reliable manufacturers who have already established themselves in the market, as they often adhere to high quality standards."

You can make multi-layered complex sandwiches with doctor's sausage, make pasta with it, add it to a casserole with potatoes or scrambled eggs. At the same time, it is very important that the source product is of high quality.

"If you fry the sausage until golden brown, so that it becomes a little crispy, then it can be served with various porridges, pastas and vegetable stews," the expert advised. "I remember when I was a kid, my grandmother used to stew cabbage with boiled sausage, and it was my favorite."

You can read more tips from chefs and exclusive recipes on the Izvestia Zen channel "Food Without Borders".