The invention relates to a method for producing reduced-fat foods such as meat products and sausage products, in particular raw, cooked, or boiled sausages, on the basis of a sausage meat made from a ground amount of meat, optionally a water addition, and the addition of salt, spices, auxiliary substances, and additives. According to the invention, animal tissue, in particular lean meat, treated with high pressure and/or skin treated with high pressure is fed to the mixture cut to produce the sausage meat as an at least partial fat substitute, whereby the protein content of the mixture is increased and the structure of the product is appealing and not similar to reduced-fat products.
