FIELD: food- processing industry. SUBSTANCE: method involves preparing raw meat from trimmed beef and trimmed pork; preparing farce with the use of hydrated soya protein, sodium nitrite solution, edible salt, fresh ground garlic, spice and condiment; forming sausage loafs; settling; providing thermal processing of sausage loafs including slight drying and smoking; cooling; using trimmed beef with connective and fatty tissue content not in the excess of 12 wt%, trimmed chipped pork produced from frozen blocks of trimmed meat with fatty tissue content not in the excess of 60 wt% and additionally introducing side pork fat and beef meat mixture comprising 94.5-96.0 wt% of connective tissue, 3.0-4.0 wt% of muscular tissue and 1.0-1.5 wt% of fatty tissue; using meat mass in an amount below 12 wt% per 100 kg of unsalted raw meat used for producing of semi-smoked sausage; preparing farce in cutter by initially introducing into cutter of beef meat mixture and water in an amount of up to 20% by weight of raw meat; cutting raw beef mixture in cutting mode for 4-6 min, with following charging into cutter of about half the amount of trimmed beef preliminarily ground to 2-3 mm sized pieces, trimmed chipped pork, sodium nitrite solution, edible salt, spice and condiment, fresh ground garlic and hydrated soya protein; cutting in cutting mode for 3-5 min; adding preliminarily frozen side pork fat and remaining part of trimmed ground beef; continuing cutting in cutting mode for 1.5-2.0 min until side pork fat is uniformly distributed in mixture. EFFECT: stable organoleptical properties and increased nutritive value of final product due to balanced selection of basic raw meat and optimal selection of processing operations and modes. 10 cl, 2 ex
