Method for manufacturing sausage products, sausage and sausage production

A method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the steps of:

• A) providing a food dough;
• B) providing a viscous casing mass material;
• and
• C) producing by means of co-extrusion a sausage strand through extruding a center of the food dough at least partially covered by a first layer of casing mass material;
• wherein the center of the food dough is at least locally provided with at least two layers of the viscous casing mass material including the first layer of the viscous casing mass material;
• wherein at least one layer of the at least two layers of the viscous casing mass material comprises collagen;
• wherein the first layer of the viscous casing mass material comprises 0.1 to 6 wt % of proteins;
• wherein the first layer of the viscous casing mass material is converted to at least a partially solid state and a second layer of the viscous casing mass material is not converted to a solid state;
• and
• wherein the first layer of the viscous casing mass material is configured to not harden over time and the second layer of the viscous casing mass material is configured to harden over time.

A method for manufacturing sausages, the method comprising the steps of:

• A) providing a food dough;
• B) providing at least one viscous casing mass material;
• C) extruding a food dough center of a sausage strand through an aperture of a first co-extruder component of a co-extruder;
• and
• D) providing at least two layers of the at least one viscous casing mass material, a first layer of the at least two layers is sprayed onto the food dough center by a nozzle of the co-extruder, a second layer of the at least two layers is co-extruded onto the food dough center through an aperture of a second co-extruder component;
• wherein the nozzle and the second co-extruder component are located downstream from the first co-extruder component such that the first and second layers are applied onto the food dough center after the food dough center has been extruded from the aperture.

A method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the steps of;

• A) providing a food dough;
• B) providing a viscous casing mass material;
• and
• C) producing by a first co-extrusion means a sausage strand through extruding a center of food dough at least partially covered by a first inner layer of the viscous casing mass material;
• wherein the center of the food dough is at least locally provided with at least two layers of the viscous casing mass material including the first inner layer of the viscous casing mass material, and at least one of said two layers of the viscous casing mass material is at least partially converted to a substantially solid state;
• wherein the first inner layer of the viscous casing mass material comprises 0.1 to 6 wt % of proteins;
• wherein a second outer layer of the viscous casing mass material of the at least two layers of the viscous casing mass material is applied by extrusion through a second co-extrusion means;
• wherein the first inner layer of the viscous casing mass material is configured to not harden over time and the second outer layer of the viscous casing mass material is configured to harden over time;
• wherein the second co-extrusion means is downstream of the first co-extrusion means.