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 are minced and mixed with sugar, culinary salt, sodium nitrate, edible ice, white pepper and nutmeg. The mixture is maintained, delivered for chopping, moulded and fried to produce sausages. Then one performs bulb onions cutting and sauteing in melted fat, mixing with fermented cabbages, ground pumpkin seeds extraction cake, melted fat, tomato puree, sugar, culinary salt, black hot pepper, allspice and caraway. Then the mixture is stewed (while continuously stirred) to produce garnish. The sausages and garnish are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
