FIELD: food-processing industry, in particular, production of semi-smoked sausages. SUBSTANCE: method involves preparing raw meat of trimmed beef and trimmed pork; preparing farce with the use of hydrated soya protein, sodium nitrite solution, edible salt, spice and condiment, fresh ground garlic; molding sausage loafs; settling; providing thermal processing including slight drying, smoking and cooking; cooling; using trimmed beef containing no more than 12 wt% of connective and fatty tissue, trimmed pork containing no more than 60 wt% of fatty tissue and side pork fat, with weight ratio of trimmed beef, hydrated soya protein and total weight of trimmed pork and side pork fat being 1:(0.33-0.42):(1.02-1.24). Trimmed beef is used in the form of frozen blocks of trimmed meat containing no more than 12 wt% of connective and fatty tissue and raw meat mass having the same connective and fatty tissue content. Meat mass is produced by pressing of cooled beef containing no more than 12 wt% of connective and fatty tissue for additional mechanical trimming after manual trimming thereof and is used in an amount of about 20 wt% per 100 kg of unsalted raw meat. Method further involves preparing farce by cutting; molding sausage loafs and subjecting the latter to thermal processing. EFFECT: improved quality of ready product with stable organoleptical properties provided by balanced selection of basic raw meat and optimal selection of operations and processing modes. 10 cl, 3 ex
