FIELD: meat industry.
SUBSTANCE: method involves grinding top-grade trimmed beef and first-grade trimmed beet and salting while adding sodium chloride; thereafter, directing farce into cutter; during cutting process, adding into farce hydrocarbon preparation, back fat, hydrating water, whole milk, condiments, and spices, with finely ground corn malt being used as hydrocarbon preparation, and fresh dill or seeds thereof, ramson roots or leaves, ground red pepper, fresh thyme or seeds thereof being used as condiments; after cutting process, filling casings with farce; subjecting sausage sticks to settling, frying, cooking and cooling processes, said cooling process being carried-out at temperature of 4-8 C.
EFFECT: increased biological and energetic value of cooked sausage, and increased yield of ready product.
