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, maintenance, chopping, moulding and frying to produce sausages, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing bulb onions, pumpkin seeds extraction cake, bone broth, tomato puree, sugar, salt and black hot pepper, cooking the mixture and addition of acetic acid to produce a sauce, packing the sausages and sauce, their sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
