FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, 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, milling, mixing with flour, bone broth, tomato puree, sugar, culinary salt and black hot pepper, cooking the mixture and addition of acetic acid to produce a sauce, the sausages and sauce packing, sealing and sterilisation. In the sauce composition the flour is represented by ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: pork - 72.7-971.8; speck - 160.3; melted fat - 2.2; bulb onions - 7.97-8.07, pumpkin seeds extraction cake - 8, tomato puree in conversion to 12% dry substances content - 94.3, acetic acid in conversion to 80% concentration - 0.11, food ice - 88.2, sugar - 4.8, culinary salt - 20.9; sodium nitrate - 0.04; white pepper - 0.4, black hot pepper - 0.11; nutmeg - 0.24; bone broth - till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
