FIELD: meat industry. SUBSTANCE: method involves preparing raw meat from defrosted beef, beef meat mass with connective and fatty tissue content corresponding to that of defrosted beef, and pork containing no more than 60 wt% of fatty tissue; preparing farce of raw meat with the use of sodium nitrite, edible salt, garlic, spice and condiment; molding, settling molded sausage loafs, thermal processing including heating-through, slight drying, smoking and cooking, with following cooling of sausage loafs; producing beef mass by cutting in grinder having discharge grid with openings of 15-25 mm diameter, with following pressing through perforated surface having 2-3 mm sized openings for mechanical trimming after manual trimming of cooled beef with connective and fatty tissue content exceeding that of defrosted beef; using beef, meat mass and pork in the ratio of 1:(0.10-1.30):(0.36-3.77), respectively. Method allows three kinds of sausages to be produced from raw meat material including lower grade meat. EFFECT: improved quality and reduced production cost. 22 cl, 5 ex
