FIELD: food-processing industry, in particular, sausage production. SUBSTANCE: method involves preparing raw meat material from trimmed semi-fatty pork; chopping in chopper having openings with section size less than 20 mm; preparing dry mixture of edible salt, sand sugar, black or white cracked pepper, fresh garlic cut into pieces of 0.5-1.5 mm size; preparing scalding solution comprising sand sugar in an amount of 5-10% per 100 l of solution; preparing farce by charging chopped raw meat material into mixer; mixing while adding portions of dry mixture for 4-5 min to produce ready farce with temperature not in the excess of 10 C; forming sausage loafs by filling natural casings with farce and twisting loafs into spirals with 1.5-4 coils; fixing loafs with following spraying of sausage loaf surfaces with preliminarily prepared scalding solution having temperature of 80-90 C and providing thermal treatment in fryer by means of hot air with temperature in fryer in the range of 120-125 C and hot air flow speed of 3-5 m/s for 8-12 min; providing repeated spraying of sausage loaf surfaces with scalding solution; baking sausage loafs with hot air at temperature of 158-162 C in fryer and hot air flow speed of 3-5 m/s until temperature inside sausage loaf reaches 69-71 C and sausage loaf outer surface acquires golden color; cooling for 2-3 hours at temperature not in the excess of 20 C; directing ready product to storage chamber with temperature not in the excess of 12 C and relative air humidity of 75-78%. EFFECT: improved quality, stable organoleptic properties of product by optimal selection of raw meat material ratio, process operations and modes. 4 cl
