The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a shortened ripening time, wherein, during processing, two ripening-accelerating mixtures of stabilizers, colorants and/or edible salts (ripening mixture 1) and spices, flavoring agents and/or thickeners (ripening mixture 2) are introduced simultaneously or successively into the raw meat mixture.
