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