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 pork; providing separate grinding of semi-fat and fat pork, with fat pork being ground in grinder with diameter of discharge grid openings of 16-25 mm; separately salting and separately holding for maturation semi-fat and fat pork; salting semi-fat ground pork in mixer while adding, apart from edible salt, such materials as hydrated soya protein, sodium nitrite, phosphate-containing preparation, spices and condiments, garlic and water; mixing and subjecting resultant mixture to maturation by holding at temperature of 0-6 C; salting fat ground pork by mixing with dry edible salt and holding for maturation at temperature of 0-4 C; carrying out maturation processes so that both fat and semi-fat ground pork maturation be completed simultaneously; using fat pork, semi-fat pork, hydrated soya protein and water in the ratio of 1:(1.55-2.05):(0.23-0.38):(0.43-0.58); simultaneously processing fat pork and mixture of semi-fat pork and mentioned materials in cutter in cutting mode at rotational speed of cutter knives of up to 1,800 rev/min, rotational speed of bowl of up to 15 rev/min and space between knife cutting edge and bowl of 1-2 mm for 2-6 min; molding by filling casings with produced farce, with following thermal processing and cooling of sausage links. EFFECT: increased quality and biological value of finished product due to balanced selection of basic raw meat and optimized raw meat preparing and processing modes, reduced production time and power consumption. 16 cl
