FIELD: meat industry, particularly, production of cooked-and-smoked sausage products. SUBSTANCE: cooked-and-smoked sausage contains trimmed beef of the 2nd grade with mass parts of fatty and connective tissues no more 12%, trimmed pork with mass parts of fatty and connective tissues no more 60%, and back fat. The sausage also includes additives such as protein on pork skin base, common salt, food phosphates, ascorbic acid, sodium nitrite, sugar, smoking agent, flavor additive with paprika, color-forming additive "Paprika", black and red pepper, water or ice at preset ratio of components. The method involves grinding of meat raw material, mixing of nonfat fraction of meat raw material with introduction of additives, introduction of fat fraction of meat raw material and water or ice, and mixing of components for 8-12 min. Prepared mixture is subjected to filling in casings, and repeated introduction of smoking agent is carried out. Predrying of sausage loafs is conducted at temperature of 50-60 C for 10-20 min with simultaneous their treatment with smoke-air mixture. Then roasting and cooking are conducted. The loafs are formed in casings with diameter of 27-28 mm and length of 15-20 cm. Moisture-bonding properties and homogeneity of meat system are improved in claimed product. EFFECT: improved quality and reduced cost price of product; broadened assortment of sausage products. 3 cl, 2 ex
