FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed beef containing no more than 12 wt% of connective and fatty tissue and ground in grinder having discharge grid with openings of 2-3 mm diameter, beef sausage meat mass containing no more than 12 wt% of connective and fatty tissue and produced from second-grade manually trimmed beef by pressing through perforated surface having openings of 2-3 mm diameter for mechanical trimming thereof after manual trimming; using beef farce meat mass in an amount of 20-50% by weight of raw meat in ready product. Method further involves preparing raw meat of pork and hydrated soya protein; providing staged preparing of sausage farce with the use of edible salt, sodium nitrite, garlic, spice and condiment; first stage involving introducing no more than half the amount of ground trimmed beef containing about 12 wt% of connective and fatty tissue and no more than half the amount of beef farce meat mass in grinder while adding ice in an amount of at least 15% by receipt weight of raw meat, edible salt, sodium nitrite, garlic, spice and condiment, hydrated soya protein; cutting in cutting mode for 6-8 min; second stage involving introducing into cutter remaining part of trimmed ground beef containing about 12 wt% of connective and fatty tissue and remaining part of beef farce meat mass, as well as 400-600 g pieces of raw meat of pork and continuing cutting process in mixing mode during 2-3 revolutions of cutter bowl; third stage involving transferring meat mass produced in above mentioned grinder into grinder having discharge grid with 8-13 mm diameter openings; molding resultant farce for obtaining sausage loafs of 20 cm length and 22-24 mm diameter; settling, thermal processing and cooling of loafs. EFFECT: stable organoleptical properties of finished product by balanced selection of basic raw material and optimal processes and modes in accordance with used raw material, and reduced production cost. 17 cl
