FIELD: meat industry. SUBSTANCE: method involves manual trimming of raw meat material; grinding; salting; providing maturation; preparing farce with the use of sodium nitrite, protein preparation, spices and condiments, garlic; forming sausage links by filling sausage casings with farce; providing thermal treatment and cooling of ready product. Upon trimming, raw meat material is separated into two parts, one of parts containing beef comprising less than 10 wt% of connective and adipose tissue in an amount of 74-82% by receipt weight of trimmed beef in farce, and pork comprising adipose tissue not in the excess of 50 wt% in an amount of 68-75% by receipt weight of trimmed pork in farce, and other part containing trimmed beef comprising 18-20 wt% of connective and adipose tissue in an amount of 18-26% by receipt weight of trimmed beef in farce, and trimmed pork comprising 50-70 wt% of adipose tissue in an amount of 25-32% by receipt weight of trimmed pork in farce. Each part is individually minced and salted. First part of raw meat is minced in mincer with following introducing into minced meat material of phosphate-containing preparation, sodium nitrite solution, edible salt, ice-water mixture, mixing raw meat for about 30 min and directing for maturation for 36-48 hours at temperature of 0-4 C. Second part of raw meat is minced in mincer with following initial cutting in cutter in mixing mode. Cutter is subsequently filled with beef comprising 18-20 wt% of connective and adipose tissue, then protein preparation in the form of hydrated soya protein is added in an amount of 20-25% by total receipt weight of raw meat, sodium nitrite solution, edible salt, wheat flour or starch, garlic, spices and condiments, ice-water mixture, and after 2-3 min mixing interval pork and ascorbic acid are added. Cutting process is continued in cutting mode combined with vacuumizing until farce of pasty consistency with temperature of 8-10 C is produced. First part matured meat mixture comprising 1.0-1.5 cm pieces of meat is added into cutter and cutting process is continued back in mixing mode, with operating parameters of mixing mode being similar to that of cutting mode, until farce with temperature not in the excess of 12 C is obtained. Sausage links are heated-through at temperature of 55-60 C and relative humidity of 55-65%, with heating-through, drying and boiling processes being carried out in the same chamber and temperature being continuously increased at average temperature gradient of 0.11-0.35 C/min. At the end of smoking process temperature must not exceed 75 C. Boiling is carried out at temperature of 70-76 C and relative humidity of 95.0-99.0% until temperature in sausage link center is 68-74 C. EFFECT: improved biological value, increased quality of product and reduced labor and power consumption. 16 cl, 6 ex
