FIELD: meat industry. SUBSTANCE: method involves preparing raw meat, namely, cooled or defrosted top-grade trimmed beef, minced beef sausage mass with connective and fatty tissue content corresponding to that of top-grade trimmed beef; preparing minced beef mass by pressing first grade cooled beef through perforated surface with diameter of openings of 2-3 mm during mechanical trimming thereof after manual trimming, with minced beef mass being used in an amount of 20-55% by weight of raw meat of beef in cooked smoked sausage; two-staged mincing of top-grade trimmed beef: first stage involving mincing in mincer with discharge grid having openings of 16-25 mm diameter; salting raw meat by mixing with edible salt and holding for about 48 hours at temperature of 0-4 C, and second stage involving mincing top-grade matured trimmed beef in mincer with discharge grid having openings of 2-3 mm diameter; mixing minced beef mass with edible salt and holding in salt brine for maturation; preparing raw pork and minced mass for cooked smoked sausage with the use of edible salt, sodium nitrite, sand sugar, black or white cracked pepper, ground cardamom or nutmeg; molding sausage loafs, settling, thermal processing by primary smoking with smoke or smoke-air mixture at temperature of 70-75 C for 60-120 min; steam cooking at temperature of 74-76 C for 45-90 min until temperature inside sausage loaf is 68-71 C; cooling sausage loafs at temperature of about 20 C for 5-7 hours; directing for secondary smoking with smoke-air mixture at temperature of 42-45 C for 24 hours; drying in drying chamber at temperature of 11-12 C, relative humidity of 75-78% and air flow speed of 0.05-0.1 m/s for 2-8 days. EFFECT: increased quality and organoleptical properties by balanced selection of basic raw material and optimal processing modes. 8 cl, 4 ex
