The invention relates to the food industry. A method for producing vegetarian sausage products includes the use of gluten, from the grains of grain crops, as a filler. In order to achieve same, grain is ground to a flour state, dough is kneaded using room-temperature water in a quantity of up to 60% of the mass of flour, allowed to sit for 30 minutes, fed into a protein-flushing apparatus, mixed with a continuous water supply until the water runs transparent, and then fed into a fermentation container at a temperature of 20-25°С for a period of 12-24 hours. The resulting mass is fed into a cutter, has water, vegetable oil, salt and other ingredients added thereto, and is mixed, filled into a casing and formed into logs. Heat processing is carried out using steam at a temperature of at least 103°С for a period of 20-90 minutes, followed by cooling for 10-20 minutes and storage in a refrigerator. In order to prepare a pâté, the produced sausage is ground, mixed in a cutter with more vegetable oil, spices, cold water and salt, filled into a casing and sent back for steam-cooking at the same temperature, after which the pâté is cooled under a cold water shower and stored in a refrigerator.Linvention concerne lindustrie alimentaire. Le procédé de fabrication darticles de charcuterie végétariens consiste à utiliser en tant que charge du gluten provenant de grains de cultures des céréales. A cet effet, les grains sont moulus jusquà une consistance de farine, de la pâte à base deau est formée à température ambiante dans des quantités de 60 % par rapport à la masse de farine, le tout est réservé pendant 30 min puis acheminé dans un appareil de nettoyage de protéine, mélangé dans des conditions damenée continue deau jusquà un état de transparence, puis acheminé dans un récipient pour fermentation à une température de 20-25°C pendant 12-24 h. La masse obtenue est acheminée dans un broyeur de type "cutter", on y ajoute de leau, de lhuile végétale, du sel et dautres composants,
