FIELD: meat industry. SUBSTANCE: method involves preparing first-grade trimmed defrosted beef and grinding in grinder having discharge grid with 2-3 mm sized openings; 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 additional mechanical trimming thereof after manual trimming; using meat mass in an amount of 3-15% per 100 kg of unsalted raw meat; preparing semi- fat trimmed pork and grinding in grinder having openings of 8-12 mm diameter; preparing pork brisket, slightly freezing it to temperature of from 0 to -2 C and grinding into pieces having side below 6 mm; mixing raw meat of ground trimmed beef and pork and beef meat mass with salt for 3-5 min; holding raw meat in salt brine for 12-24 hours at temperature of from 0 to 4 C and preparing farce in grinder by introducing raw meat preliminarily held in salt brine while adding sodium nitrite, fresh ground garlic, spice and condiment; introducing ground pork brisket; mixing for 2-3 min until uniform distribution of pork brisket pieces, with temperature of farce being below 12 C; molding sausage loafs; settling, thermal processing and cooling resultant loafs. EFFECT: increased efficiency and stable organoleptical properties of ready product. 6 cl, 2 ex
