FIELD: meat industry. SUBSTANCE: method involves, according to first and second versions, preparing farces, in accordance with two different kinds of cooked sausages, with the use of top-grade trimmed beef, non-fat, semi-fat and fat trimmed pork, milk, melange or eggs, spice and condiment; adding into one kind of farce pieces of salted back pork fat and pieces of preliminarily salted and cooked tongues; forming sausage loafs by placing alternatively layers of cooked sausage farces onto side pork fat plate and interlaying with cut side pork fat layers and layers of cooked mixture of hog skin and edible defibrinated blood; providing thermal processing of sausage loafs with following cooling. First version is characterized in that top-grade trimmed beef for preparing of at least one kind of farce is used in the form of frozen blocks and in the form of meat mass with connective and fatty tissue content corresponding to that of top-grade trimmed beef. Meat mass is used in an amount of from 5% to 50% by weight of top- grade trimmed beef in cooked tongue farce sausage. Second version is characterized in that top-grade trimmed beef for preparing of at least one kind of farce is used in the form of frozen blocks and meat mass with connective and fatty tissue content corresponding to that of top-grade trimmed beef. EFFECT: increased quality, improved consumer properties and stabilized functional-processing properties of final product. 23 cl, 4 ex
