FIELD: meat industry. SUBSTANCE: method involves cutting beef and pork into pieces of 300-600 g and cutting pork spine lard into strips of 15x30 cm size, with raw meat for producing sausage having pH value of about 5.9 and meat mass having connective and fatty tissue content corresponding to that of top-grade beef being used as raw meat. Meat mass is obtained by pressing raw meat through perforated surface with 2-3 mm size openings, with first-grade beef being mechanically trimmed after manual trimming. Meat mass is used in an amount of 5-55% of receipt amount of beef in farce. Pork raw meat is pork brisket with interlayers and flesh lumps not in the excess of 25%, with non-fat pork, pork brisket and spine pork lard being used in the ratio of 1: (0.36-0.67): (1.72 -2.34). Brisket is cut into pieces of 300-400 g. Method further involves freezing brisket pork until temperature inside pieces is from -5 C to -9 C and freezing pork lard until temperature inside lard is from -8 C to -18 C, with following cutting of brisket pork and spine pork lard into pieces of about 4 mm size; grinding top-grade beef and non-fat pork in grinder with diameter of discharge grid openings of 2-3 mm; preparing farce in vacuum cutter by initially introducing top-grade ground beef and non-fat pork, sodium nitrite, edible salt, spice, condiment, cognac, with following adding of meat mass and ground brisket pork and pork lard; cutting until components are uniformly distributed in farce with pH value of about 5.9 and temperature of from 0 to -3 C; molding and pressing for imparting rectangular shape to sausage loafs; providing cyclic thermal processing by smoking in cold smoke chamber at temperature of from 21 C to 20 C and relative humidity of from 90-93% for 4-4.5 days in "smoke-air mixture supply - air mixture supply" mode, with total smoke-air mixture supply time making 9-11.3% of total smoking time; drying in drying chamber for 20-26 days; cooling in cooling chamber until temperature inside finished product is about 6 C; providing portioned or service cutting and packing sausage in polymeric film or bags, with following heat sealing of packages. EFFECT: improved quality of finished product, stable organoleptical properties and reduced production cost by using lower-grade raw meat along with top-grade raw meat. 28 cl
