Co-extruded collagen coated foodstuffs

Abstract From the Canadian patent

Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product and, chemically coagulating the co-extruded gel is a bath containing a chemical coagulating agent, such as to provide a collagen casing of sufficient mechanical strength to allow mechanical formation of sausage links by twist-linking or crimping. Preferably a coagulating agent such as liquid smoke is included in the collagen gel prior to extrusion. The coagulating bath may comprise a dehydrating agent such as alkali or a salt solution. No expensive air drying step is required in order to produce continuous casings of good strength.