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. Produced mince is maintained, chopped, moulded into casing and fried to produce sausages. Bulb onions are cut, sauteed in melted fat and milled, sunflower flour is poured with bone broth and maintained for swelling. One mixes bulb onions, sunflower flour, bone broth, tomato puree, sugar, salt and black hot pepper, cooks the mixture and adds acetic acid to produce a sauce. Then the sausages and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
