FIELD: food industry.
SUBSTANCE: method envisages preparation of mince of trimmed prime grade beef, nutria meat, marjoram, seasonings and spices with addition of salted mid-back pork speck pieces into the mince, sausage links moulding, thermal treatment and cooling. The filling is represented by avocado. Sausage links are moulded manually into collagen casing that is placed into the press-mould; meat mince and the filling are uniformly distributed thereon; then the sausage with mince is wrapped; the sausage link has a mosaic cross-section appearance. The sausage ingredients quantity ratios are selected.
EFFECT: manufacture of a product with increased nutritive and biological value, organoleptic indices and taste gamut.
5 cl, 1 tbl, 3 ex
