FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, pork and speck mincing, the components mixing with sugar, culinary salt, sodium nitrate, edible ice, black hot pepper and nutmeg, maintenance, chopping, moulding and frying to produce sausages, bulb onions cutting and sauteing in melted fat, their mixing with fermented cabbage, sunflower flour, melted fat, tomato puree, sugar, culinary salt, black hot pepper, allspice and caraway; one proceeds with stewing (while continuously stirring) to produce garnish, packing the sausages and garnish, their sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
