FIELD: food-processing industry, in particular, production of semi-smoked sausages. SUBSTANCE: method involves preparing and grinding trimmed defrosted first-grade beef; preparing beef meat mass with connective and fatty tissue content corresponding to that of first-grade trimmed beef; producing beef meat mass by pressing through perforated surface having 2-3 mm sized openings of second-grade cooled beef for mechanical trimming thereof after manual trimming, with beef meat mass being used in an amount of 5.5-31 wt% per 100 kg of unsalted raw meat; preparing trimmed semi-fat pork by grinding in grinder having discharge grid with openings of 8-12 mm diameter and side pork fat by slightly freezing to temperature of from 0 to -2 C and grinding into pieces having sides of about 4 mm length; preparing farce in mixer by introducing raw meat preliminarily held in salt brine, adding sodium nitrite, fresh ground garlic, spice and condiment; mixing for 2-3 min; adding dosed amounts of side pork fat; mixing for 2-3 min until side pork fat pieces are uniformly distributed in farce and farce temperature is about 12 C; molding sausage loafs; providing settling, thermal processing and cooling of sausage loafs. EFFECT: improved quality and stable organoleptical properties of finished product. 6 cl
