FIELD: meat industry. SUBSTANCE: method involves preparing trimmed raw meat with pH value not exceeding 5.9, comprising top-grade beef, back pork fat, and meat mass used in an amount of 5-55% by receipt weight of beef in farce and comprising connective and fatty tissue in an amount corresponding to that of top-grade beef; preparing meat mass by pressing through perforated surface having 2-5 mm sized openings for additional mechanical trimming of cooled first-grade beef after manual trimming thereof; cutting top-grade beef into 300-600 g pieces and grinding said pieces in grinder having discharge grid with 2-3 mm sized openings; cutting back pork fat into 15x30 cm strips, with following freezing and cutting of frozen back pork into pieces having size not exceeding 4 mm; molding for obtaining sausage loafs; providing thermal processing including settling, smoking and drying of loafs; smoking in cold smoking chamber for 4-4.5 days in successive cycles in "smoke-air mixture supplying - air mixture supplying" mode, with total smoke-air mixture supplying time making 9-11.3% of total smoking time, and cycles making five smoking stages with ratio of smoke-air mixture supplying time, beginning from first stage, making 1:(3.5-4.5):(2.4-2.8):(1.5-2.5):(. 0-11.0); drying in drying chamber for 20-26 days, with following cooling in cooling chamber until temperature inside sausage loaf is no more than 6 C; providing portion or service cutting of sausage at said temperature and packing in polymeric film, including thermoformable film, or in polymeric bags, with following heat sealing of packages. EFFECT: increased efficiency by producing high-quality sausage with the use of raw meat of lower quality. 26 cl, 8 ex
