FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, pork and speck mincing, the components mixing with sugar, culinary salt, sodium nitrite, edible ice, black hot pepper and nutmeg, maintenance, chopping, moulding and frying to produce Vienna sausages. Then one performs bulb onions cutting and sauteing in melted fat, fresh ornamental cabbages chopping, cabbages and bulb onions mixing with melted fat, tomato puree, sugar, culinary salt, lactic acid, black hot pepper, allspice and caraway; one proceeds with stewing (while continuously stirring) to produce garnish. The Vienna sausages and garnish are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
