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Co-extrusion solution for sausage production

11 February 2019

Traditionally, sausages are produced by stuffing natural or preformed casings with meat dough. An alternative solution suggested by Marel is to create sausages using its co-extrusion technology whereby a casing gel is added at the same time that the sausage is produced. 

The first step of the process sees a dosing pump extruding a continuous flow of meat mix. When the sausage is formed, a thin layer of casing gel is extruded and spun onto the sausage meat by a rotating nozzle to produce an ‘endless rope of sausage’. Contact with a brine solution causes the gel to start turning into a casing. After brining, the sausages are cut into specified lengths by a crimper wheel, pre-dried (and heated) and liquid smoke applied. This adds colour and taste and helps the sausage acquire its strength. 

Cost savings for this process are said to be significant when compared to more conventional production processes.


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