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. One performs bulb onions cutting and sauteing in melted fat, their mixing with fermented cabbages, melted fat, tomato puree, sugar, culinary salt, black hot pepper, allspice and caraway. The mixture is stewed (while continuously stirred) to produce garnish. One proceeds with the sausages and garnish packing, sealing and sterilisation. One additionally introduces in the garnish composition ground pumpkin seeds extraction cake; all the components are used at the specific ratio.
EFFECT: invention implementation allows to reduce the manufactured target product adhesion to container walls.
