FIELD: meat industry. SUBSTANCE: method involves preparing tongues, hog skin, lard and blood; adding edible salt, sodium nitrite, onion, spice and condiment; preparing farce for producing blood tongue sausage; molding sausage loafs; providing thermal processing and cooling of sausage loafs; sausage preparing includes salting tongues by providing at least double injection under pressure of salt brine with the use of multiple needle injector, with temperature inside tongues and temperature of salt brine at injector needle outlet openings being equal to one another or differing by less than 1 C within temperature range of 1-4 C, with salt brine being used in an amount making 10-30% by weight of tongues and 100 l of salt brine being prepared with the use of 7.5-8.5 kg of edible salt, 0.9-1.1 kg of phosphate, preferably Abastol phosphate, 25 g of sodium nitrite, 450.0-550.0 g of sand sugar, 160.0-170.0 g of ascorbic acid and ice-water mixture the balance; pressing tongues after injection and holding in the same salt brine in an amount equal to weight of tongues for 2-5 days; cooking tongues to complete readiness; cooling and grinding into 25x25 mm sized cubic pieces; while preparing blood, adding stabilizer comprising phosphate, preferably Abastol 772 phosphate. Spice and condiment is complex phosphate-containing mixture of spice and condiment or sand sugar with cracked black or white pepper, ground cloves and ground nutmeg. EFFECT: improved structural- mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of ready product, reduced production cost. 8 cl
