FIELD: food industry.
SUBSTANCE: method envisages preparation of mince of trimmed first grade beef, nutria meat, dry estragon, seasonings and spices with addition of salted mid-back speck and pieces of preliminarily salted and cooked beef tongues; then one performs sausage links moulding, settling, thermal treatment and cooling. At the first stage, beef tongues are cooked in water or meat broth during a time ensuring the possibility of skinning; then beef tongue skin is removed. At the second stage, into the produced meat broth where beef tongues were cooked, one introduces food culinary salt, sugar sand and sodium nitrite solution; beef tongues are additionally cooked in the broth till readiness. Mid-back speck is milled in a mincer with 2-3 mm diameter outlet holes. One manually moulds sausage links placing Cellophane cellulose film onto the table; the film is covered with a mince layer, then a quarter or a half of the tongue cut along is placed in the middle; then the sausage with mince is rolled up in the form of a link and placed into Extra elastic sausage mesh. The sausage goods ingredients quantity ratios are selected.
EFFECT: manufacture of a product with increased nutritive and biological values, organoleptic indices and taste gamut.
5 cl, 1 tbl, 3 ex
