FIELD: food-processing industry. SUBSTANCE: method involves preparing high-grade trimmed beef, semifat trimmed pork and side lard; performing separate mincing and salting of raw meat material; preparing farce and mixing it with receipt components; providing layer-by-layer forming of sausage sticks; cooking and cooling sausage sticks. Trimmed sausage meat which may be used as additional raw meat material is subjected to mincing, salting by pouring salt brine, with following mixing for 15-20 min and holding for maturing at temperature of 4 C for 24-48 min. At the stage of farce preparation, milk and melange or hen eggs and paprika are additionally introduced and mixed under vacuum in the process of three revolutions of bowl. Sausage sticks are steam cooked until temperature in sausage stick center reaches 76-80 C and cooled in cold air flow at temperature of 0-4 C. Components are used in an amount of, kg per 100 kg of unsalted raw materials: high-grade trimmed beef 7.0-17.0; trimmed sausage beef at least 37.0; semifat trimmed pork 13.0-20.5; side lard 15.0-34.0; milk 0.5-1.0; melange or hen eggs 1.0-1.5; paprika at least 0.06. EFFECT: reduced cost, improved textural and nutritive properties of product. 2 cl
