Sausage Production

What happens here

For sausage products, the facility uses a Vemag sausage stuffer. Natural hog intestines, which have been pre-soaked in water and agitated to remove curing salts, are used as casings. The ground meat mixture is fed into the stuffer, which then automatically forms the meat into links and knots them, giving the sausage a firm texture and 'snap.' The facility can also use a sausage clipper (Vemag TM203 brand) to clip the sausages into individual portions.

Goal: Produce various types of sausages with natural casings.