FIELD: meat processing industry, particularly, production of cooked sausage delicacies. SUBSTANCE: composition for production of sausages in vacuum package contains beef of the Ist grade, nonfat pork, and sausage lard. The composition additionally includes pork or beef heart and pork skin, cheese, and auxiliary materials. Used as auxiliary materials are: salt, flavor, sodium nitrite, water and/or ice, mixture of food phosphates, lactic acid, sodium erythrobite or ascorbic acid or its derivatives, methylcellulose, guar gum, sodium lactate, delicacy paprika, soya concentrate or soya isolate, fat-free dry milk and/or dry cream. Also in composition introduced as auxiliary materials are flavor, granulated garlic, starch, extract of white pepper, sodium nitrite, food color, granulated sugar or mixture of granulated sugar and dextrose, natural spices and/or their extracts, and/or their mixtures in preset ratio. The composition for sausages contains cheese pieces with size of 4-5 mm. Additionally, the composition may contain poultry meat of mechanical boning. Color punso or fermented rice may be used as a color. EFFECT: broadened assortment of high-quality delicacy sausage products with higher nutritive properties and improved structural-rheological and ergonomic indices. 3 cl
