FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, beef, pork and speck mincing, the components mixing with sugar, culinary salt, sodium nitrite, edible ice, white pepper and nutmeg, maintenance, chopping, moulding and frying to produce sausages, bulb onions cutting and sauteing in melted fat, mixing with cabbages, melted fat, tomato puree, sugar, culinary salt, black hot pepper, allspice and caraway; one proceeds with stewing (while continuously stirring) to produce garnish, packing the sausages and garnish, their sealing and sterilisation; one additionally uses in the garnish composition lactic acid and ornamental cabbages that is chopped (before mixing); the components are used at the following expenditure ratio, weight parts: beef - 322.3-331.6; pork - 275.7-346.7; speck - 114.4; ornamental cabbages - 353.6; bulb onions - 28.3-28.6; tomato puree in conversion to 12% dry substances content - 100; lactic acid - 0.5; food ice - 62.9; sugar - 22.6; culinary salt - 17.4; sodium nitrite - 0.028; white pepper - 0.28; black hot pepper - 0.11; allspice - 0.26; nutmeg - 0.17; caraway - 0.11; melted fat- till the target product yield is equal to 1000.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
