FIELD: food industry.
SUBSTANCE: invention is related to meat industry and may be used during sausage products manufacture. The method envisages meat raw material milling, salting and maturating, salted meat raw material milling, mince preparation, injection, links knitting, frying, cooking and cooling. At a stage of mince preparation one introduces a binding component represented by a mixture of amaranth flour and water at a ratio of 1:2.5. Amaranth flour quantity accounts for 1-3% of the mince weight.
EFFECT: method ensures high organoleptic indices of cooked sausage, manufacture of a product with high nutritive and biological value and preventive properties.
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