The relevance of the study is due to the fact that in recent years the demand for meat products has increased, which in turn makes it necessary to improve the quality of products, due to plant extracts. With the use of low‐frequency vacuum ultrasonic technology, the combined extract of local plant materials—hawthorn, sage, thyme, oregano, basil, and cloves—enriches the organoleptic properties and nutritional value. The purpose of the study was to develop a new technology of cooked smoked beef and turkey sausage enriched with the combined plants extract with improved organoleptic and nutritional properties, as well as to study the content of mineral elements, amino acids, and fatty acids. To obtain accurate results of the study, the following methods were used: capillary electrophoresis, Soxhlet extractor, methods for determining fat according to GOST 23042‐2015, gas chromatography, inductively coupled plasma mass spectrometry. The results of the study showed that upon sensory evaluation of the samples of cooked smoked sausages, introduction of the combined extract changed some consumer properties of the product, in particular, its taste and smell. The amino acid composition shows that nine essential amino acids are present in all compounds, such as arginine, lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, and threonine. Thus, it constantly increases the biological and nutritional value of the final product.

The presented cooked smoked beef and turkey sausage enriched with an extract of combined plants, has high nutritional value, and can be used as a halal meat product.