FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of first-grade trimmed beef and beef mass with connective and fatty tissue content corresponding that of first-grade beef; producing raw meat by pressing it through perforated surface having openings of 2-3 mm diameter during mechanical trimming of second-grade cooled beef after manual trimming thereof; using raw meat mass in an amount of 7-55% by total weight of raw meat; preparing raw meat of trimmed fat pork and additional materials such as edible salt, sodium nitrite, spice and condiment, as well as eggs, cow milk and coolant; mincing raw meat; salting; preparing farce by cutting; molding linked sausages; subjecting molded sausages to thermal processing by heating through at temperature of 60-65 C and relative humidity of 50-55% for 15-18 hours; providing slight drying at the same temperature and relative humidity of 20-25% for about 40 min; smoking at the same temperature for 9-12 min; cooking at temperature of 74-75 C, relative humidity of 98-99% until temperature inside sausage links is 68-74 C; cooling linked sausages. EFFECT: increased quality of milk sausages and reduced production cost by optimized selection of procedures for processing of low-grade trimmed beef and imparting high quality to finished product. 19 cl, 4 ex
