FIELD: meat industry. SUBSTANCE: method involves preparing raw meat with pH value of 5.5-5.9 of trimmed non-fat pork and pork brisket comprising interlayers and muscular tissue lumps not in the excess of 25%; cutting non-fat pork into pieces of about 500 g; salting in mixer by adding edible salt; holding outside mixer for 5-6 days at temperature of from 0 to 4 C and grinding in grinder having grid with 2-3 mm sized openings; freezing pork brisket to temperature of from -2 C to -3 C and grinding in fat grinder into pieces of 10-12 mm length and 4-5 mm width; preparing farce in mixer by introducing ground non-fat pork and adding sodium nitrite, spice, condiment, ground garlic and cognac, with following introducing of pork brisket and spilling salt thereon; mixing for 8-10 min until uniform distribution of pork brisket pieces is attained; obtaining farce with pH value of 5.5-5.9 and temperature below of 8 C; molding for obtaining sausage loafs; thermal processing including settling, five-staged smoking in cold-smoking chamber for 3.5-4.5 days and drying; smoking at first stage by supplying air mixture for 4 hours at temperature in cold smoking chamber of 26 C and relative humidity of 85%; providing cyclic smoking at subsequent stages in "smoke-air mixture supplying - air mixture supplying" mode in each cycle, with total time of supplying smoke-air mixture making 6.7-7.8% of total smoking time; gradually reducing temperature in cold smoking chamber at second cycle of third stage to 18 C and maintaining such temperature up to the end of smoking process; increasing relative humidity to 93% at air mixture supplying stage and providing stepped reduction of relative humidity at step-to step transition period so that during two terminating cycles of final stage relative humidity is reduced to 83%; drying in drying chamber for 20-26 days. Method allows smoke fraction products to be uniformly distributed in sausage loafs to impart pleasant aroma, flavor and color to sausage. EFFECT: increased quality and stable organoleptical properties of ready product by selecting optimal farce preparing and thermal processing modes in accordance with kind of raw meat used, and improved storage life due to high bactericidal properties. 16 cl, 2 ex
