FIELD: food-processing industry. SUBSTANCE: method involves preparing meat mixture containing meat farce with fat content of 1-20%, edible salt and ice; at the initial stage, mincing farce meat and simultaneously adding ice, salt and phosphate at temperature maintained within the range of from -2 C to 10 C by adding liquid nitrogen during time interval of 2-10 min; at the second mincing stage, adding fat at temperature maintained within the range of from 1 C to 10 C by adding liquid nitrogen for maximum time interval of 10 min; mincing farce meat at temperature of 12-15 C; performing injection; processing mixture so that redness is at required extent and subjecting to thermal treatment. Such method allows organoleptical properties of sausage products to be comparable to that of normally fat sausages without necessity for adding fat substitute and binders to meat farce. EFFECT: simplified method and increased quality of sausage products. 8 cl, 4 tbl, 13 ex
