The proposed invention relates to the food industry, specifically to a method for producing sausage of vegetable origin from textured soy protein or from a mixture of various textured proteins from other legume or cereal cultures. The method for preparing sausage of vegetable origin consists in the following. Five to six liters of cold water are added to 1 kg of dry textured soy protein, and then liquid smoke from wood, salt, sugar, ground coriander and ground aromatic black pepper are added, after which the mixture is heated and boiled, then cooled； the excess broth is removed, and then the cooked mixture is pressed until the ratio of its final mass to initial mass is 40-44%； then the compressed textured protein is cut into pieces, after which it is browned in a mixture of palm and olive oil. Then green spinach that has been fried in a mixture of the same oils is added to the browned mass, after which the resultant mass is mixed, formed with a syringe and packed into a casing. The proposed method ensures preparation of sausage of plant origin that contains a significant amount of nutrient substances - B vitamins - and has a high content of monounsaturated fats, which lead to reduced blood lipid levels and blood pressure. Furthermore, the resultant product has a pleasant aroma and a stable structure and consistency, and its shelf life is significantly increased, while its prime cost is lower.L'invention se rapporte au domaine de l'industrie alimentaire, notamment à un procédé de production de saucisson d'origine végérale à partir d'une pâte de soja ou d'un mélange de diverses pâtes issues d'autres cultures fabacées et poacées. Ce procédé de production de saucisson d'origine végétale comprend les étapes suivantes. Pour 1 kg de pâte de soja sèche, on ajoute 5-6 litres d'eau froide, puis une fumée humide de bois, du sel, du sucre, de la coriandre moulue, du poivre noir en grains moulu； le mélange est ensuite chauffé et porté à ébullition, puis refroidi et on déverse l'
