FIELD: meat industry. SUBSTANCE: method involves using 1- and 2-grade stringy beef as basic raw material; mincing beef and introducing isolated soya protein in an amount of 2-16% by weight of minced beef; introducing side or backbone lard or raw beef or pork fat in an amount of 20-28% and 18-23% by weight of minced beef, respectively; adding dry milk in an amount of 0.5-2.0% by weight of minced beef. Premix-1 and/or garlic aromatizer may be used as flavoring spice. All basic components are used in accordance with predetermined receipt. EFFECT: improved gustatory and organoleptic qualities, wider range of sausage products and reduced production cost. 4 cl, 2 tbl, 4 ex
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