FIELD: meat industry. SUBSTANCE: sausage comprises farces of two cooked sausage kinds arranged in alternation and comprised of raw meat of trimmed beef and raw meat of trimmed pork, as well as salted hog neck layers and side pork fat plates, and gelatin for oiling thereof. Raw meat of trimmed beef for preparing of at least one kind of cooked sausage comprises top-grade trimmed beef in the form of frozen blocks and meat mass with connective and fatty tissue content corresponding to that of top-grade trimmed beef. Meat mass is produced by pressing raw meat through perforated surface having 2-3 mm sized openings for additional mechanical trimming of first-grade cooled beef after manual trimming thereof, and is used in an amount of 20-55% by receipt amount of trimmed beef in cooked minced alternative layers sausage. Farce of one kind of cooked sausage comprises, along with raw meat of trimmed beef, raw meat of trimmed pork, trimmed semi-fat pork, eggs or melange, milk, edible salt, sodium nitrite, spice and condiment. Farce of other kind comprises, along with raw meat of trimmed beef, raw meat of non-fat and fat trimmed pork, pieces of back pork fat and pieces of cooked salted ox and hog tongues, eggs or melange, edible salt, sodium nitrite, spice and condiment. EFFECT: improved quality and stable properties of final product. 7 cl
