Textile casings for cooked and scalded sausages


    Scalded and cooked sausages are among the most popular sausage varieties in Germany Scalded sausages are processed in the mincing machine from pre-chopped beef and pork, bacon fat, salt and seasoning.

    By adding crushed ice, a homogeneous sausage meat is obtained. After being filled into a sausage casing and subsequently cooked, by scalding in either hot water or steam, the mass becomes firm. This is how, for example, pork sausage (bologna) and Mortadella are made. In the case of cooked sausages, the basic ingredients are already cooked They are often supplemented by fresh ingredients such as liver in the case of liver sausage or pig's blood in the case of blood sausage (black pudding), and heated again.