FIELD: meat industry. SUBSTANCE: method involves deboning and trimming raw meat of beef and semi-fat pork; salting raw meat and providing maturation; preparing farce by cutting matured raw meat while adding sodium nitrite, eggs or melange, butter, milk, spice, condiment; molding ready farce by charging into casings; subjecting sausage loafs to thermal processing with following cooling; using top-grade trimmed cooled or defrosted beef and meat mass with connective and fatty tissue content corresponding to that of above beef; preparing meat mass by pressing through perforated surface with 2-3 mm size openings; mechanically trimming cooled top-grade beef after manual trimming and grinding in grinder with diameter of discharge grid openings of 16-25 mm; using top-grade trimmed beef, meat mass and semi-fat trimmed pork in the ratio of 1:(0.05-1.23):(1.46-3.02); preparing farce by introducing top-grade trimmed salted farce, part of receipt amount of ice-water mixture, sodium nitrite solution, eggs or melange, butter, spice, condiment; cutting first in mixing cutting mode; introducing meat mass and edible salt at the rate of 2.0-2.1% by weight of raw meat; continuing cutting process until temperature of farce is 5-6 C; introducing into cutter semi-fat trimmed pork, butter, remaining part of ice-water mixture and continuing cutting process while increasing rotational speed of cutter knives and vacuumizing to obtain farce with temperature of about 11 C. Total raw beef meat cutting time exceeds total raw pork meat cutting time by 1.5-4.5 times. EFFECT: improved quality of finished product by setting optimal mechanical and thermal processing modes for raw meat of different grades. 14 cl, 4 ex
