FIELD: meat industry, particularly, production of cooked sausages. SUBSTANCE: method includes preparation of raw material, e.g. swine or beef tongues, pork skins, fat, edible blood, spices, and additives such as common salt and sodium nitrite. Fat is prepared by blanching and washing by hot water with temperature 80-95 C, and diced with size of 6x6 mm. Tongues are prepared by preliminary brine stuffing with common salt of 10-% concentration and sodium nitrite in terms of 7.5 g per 100 kg of minced meat. Then tongues are poured with the same brine and prepressed, and aged for 18-24 h. After it, tongues are cooked up to readiness, cooled and diced with size of 2x2 cm. Pork skin is cooked and cooled up to temperature 70 C, and then loaded in a grinder and ground together with finely-cut onion. Minced meat is prepared by mixing said ingredients. Then minced meat is stuffed in thermoshrink casings with diameter of loafs equal 120 mm and heat treated at temperature 74 ± C, and prepared product is cooled. EFFECT: improved taste properties and food value due to mild regime of heat treatment; increased output of product due to using of skin. 2 cl
