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° 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° for a period of 20 90 minutes followed by cooling for 10 20 minutes and storage in a refrigerator. In order to prepare a pt 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 pt is cooled under a cold water shower and stored in a refrigerator.
