FIELD: meat industry. SUBSTANCE: method involves preparing farce for cooked sausage with the use of trimmed beef, trimmed pork free of fat; adding pieces of spine lard and pieces of preliminarily salted and boiled tongue, pistachio nuts, spices and condiments; forming sausage links by placing layers of side lard plates on substrate, layers of cooked sausage farce in alternation with side lard plates, salted and boiled tongues and salted hog neck; providing thermal treatment and cooling of sausage links. Trimmed beef is used in the form of frozen trimmed high-grade trimmed beef and in the form of meat mass comprising connective and adipose tissue in an amount corresponding to that of high-grade trimmed beef. Meat mass is produced by manual trimming of cooled first-grade trimmed beef with following mechanical trimming by pressing out through perforated surface with 2-3 mm sized openings. Meat mass is used in an amount of 7-55% by total weight of trimmed beef used for producing of farce. EFFECT: improved quality of ready product by appropriate preparing of raw meat as well as by using beef tongues with increased content of native substances, which are not lost during salting and thermal processing. 19 cl, 2 ex
