The article presents the results of research aimed at developing a new product - a cooked sausage product with specified quality parameters: improved organoleptic properties, increased protein content and a balanced amino acid composition. The positive effect of sprouted wheat, maize germ and kelp in the recipes of sausage products was proved, so the iodine content in the experimental sample III was higher than in the other samples by 27% (15% of the daily requirement) for people.