Method for obtaining a food product of the Frankfurter sausage type which comprises an elongated principal body (1) made of edible meat product provided with a plurality of small pearls, in the interior of which there is a non-meat product, wherein during the mixing of a meat mass with the small pearls, prior to a cooking stage of the meat mass, said small pearls are introduced into the meat mass in a solid state, each one of the small pearls having an exterior wall of polymeric food material such that upon applying heat to the food product, the product in the interior of the small pearl adopts a liquid state.
