Method for linking coextruded foodstuff

A process for linking a co-extruded food product comprising:

• co-extruding a strand of food material and a casing forming gel to create a substantially uniform layer of the casing forming gel around the strand of food material,
• covering said strand with a coagulation solution to coagulate said casing forming gel and form a casing around said strand at a first longitudinal speed, and
• linking said strand and said casing at a second longitudinal speed, which is greater than said first longitudinal speed, to simultaneously stretch said strand and casing and to create a plurality of links in the stretched strand and casing.