FIELD: meat industry. SUBSTANCE: method involves preparing components for producing of minced sausage including farce for at least one kind of cooked sausage and preparing salted hog neck, and/or salted and cooked ox or hog tongues, side pork fat for interlaying; preparing said farce from top-grade trimmed beef, beef meat mass with connective and fatty tissue content corresponding to that of top-grade trimmed beef, as well as raw meat of pork, and adding edible salt, sodium nitrite, spice and condiments; producing beef farce by pressing through perforated surface having 2-3 mm sized openings for additional mechanical trimming of first-grade cooled beef after manual trimming thereof and using beef farce in an amount of 10-55% by total weight of beef in minced sausage; preparing farce from said raw meat material; forming sausage loafs by placing farce layers of at least one kind of minced sausage onto plates of side pork fat in alternation with salted hog neck and/or salted and cooked tongue layers; wrapping said layers with plate of side pork fat; providing thermal processing and cooling of minced sausage loafs. EFFECT: increased quality of sausage produced from lower grade raw meat by providing optimal processing of raw meat. 17 cl, 3 ex
