FIELD: food-processing industry. SUBSTANCE: method involves mixing unsalted minced beef meat with soya flour and water for flour hydration and swelling in the ratio of 1:2; adding salt and other receipt components; stuffing casing with sausage farce; providing maturing of sausage farce sticks for 2-3 hours and exposing to thermal treatment. Method allows such procedures as preliminary salting of raw meat material and preliminary hydration of soya flour to be eliminated. EFFECT: increased efficiency and provision for obtaining ready sausage product with improved structure and consistency and increased digestive value. 1 tbl
