FIELD: meat industry. SUBSTANCE: method involves using raw meat including top-grade trimmed cooled beef, cooled trimmed nonfat pork, fat trimmed pork in the form of frozen blocks and pork brisket with meat interlayers and flesh lumps in an amount of at least 25 wt%; using fat trimmed pork and pork brisket in the ratio of 1:(0.47-0.92); preparing cooled trimmed beef by two-staged grinding involving first stage of grinding in grinder with discharge grid having openings of 16-25 mm diameter, salting top-grade trimmed beef by mixing with edible salt and holding for maturation for about 48 hours at temperature of 0-4 C, and second stage involving grinding top-grade beef in grinder having 2-3 mm sized openings; laying cooled nonfat trimmed pork and pork brisket in 10-15 cm thick layers and slightly freezing to temperature of from -5 C to -10 C; using trimmed fat pork in the form of frozen blocks having temperature of from -5 C to -10 C; grinding slightly frozen trimmed nonfat pork, pork brisket and fat trimmed pork in the form of frozen blocks in block grinder; introducing trimmed nonfat pork ground in block grinder into cutter and adding sodium nitrite, edible salt, spice and condiment including ground cardamom or ground nutmeg and cutting; introducing ground top-grade trimmed beef and trimmed fat pork and pork brisket ground in block grinder into cutter continuing cutting process in cutting mode for 1.5-2 min until uniform distribution in obtained farce of pork brisket sized below 4 mm is reached, with temperature inside of farce ranging from 0 to -2 C; molding farce for obtaining sausage loafs; settling, thermal processing and drying of sausage loafs. EFFECT: stable and improved organoleptical properties of ready product. 7 cl, 2 ex
