FIELD: meat industry. SUBSTANCE: method involves preparing trimmed raw meat of semi-fat pork in the form of frozen blocks and of fat cooled or fresh-killed port used in the ratio of 1: (0.49-0.61), respectively; mincing semi-fat pork in block mincing machine and mincing fat pork by means of mincer having output grid with openings of 16-25 mm diameter; initially introducing minced semi-fat pork with following introducing of fat pork while adding edible salt, hydrated soya protein, sodium nitrite, phosphate-containing preparation, spices and condiments, garlic and water, with fat pork, hydrated soya protein and water being used in the ratio of 1: (1.55-2.05): (0.23-0.38): (0.43-0.58); mixing mixture components and holding for maturation at temperature of 2 C to 6 C for 6-24 hours; processing resultant mixture in cutter under cutting mode at cutter knives rotational speed of up to 1,800 rev/min, bowl rotational speed of up to 15 rev/min and distance of 1-2 mm between knives cutting edge and bowl for 2-6 min; forming resultant farce in natural or fibrous collagen casings or cellulose film casings, with following thermal treatment of produced sausage links including heating through, slight drying, smoking, boiling and cooling. Balanced selection of raw meat material and optimized raw meat preparing and processing operations, as well as optimized thermal treatment mode of sausage allow time of certain operations (in particular, thermal treatment operation) to be reduced by about three times. EFFECT: increased biological value and stabilized qualities of ready product, reduced process time and decreased power consumption. 14 cl, 3 ex
