Sausage co-extrusion technology is an important integral part of Giebels Meat Products B.V.
What is sausage co-extrusion:
Traditionally sausages are made by stuffing a natural or artificial casing. We produce our own casing by simultaneously extruding gel around and inner core of sausage meat. That gel is hardened in the full automatic process, to give a sausage skin with the characteristics of a natural casing.
With this process we produce many types of sausages. Smoked or grill sausage such as hotdogs, frankfurters, breakfast sausage and cocktail sausage, you name it. In fact any shape, size and flavour sausage can be made.
Why co-extruded sausage?
It is the lowest cost production method; with the highest product consistency; high product flexibility, and best assurance for food safety. Simply: the best value for you.
Sausage co-extrusion and Giebels Meat products B.V.
Our current directors father, Mr. Piet Kobussen was the inventor of the sausage co-extrusion process. Initially building and selling co-extrusion lines all over the world. We have never stopped developing. Currently we own a meat processing plant in Holland where we produce cooked sausage of many types for our customers in retail, wholesale and industry.
With our international partners we realize sausage co-extrusion to be exported to local markets. We build and deliver the specific machines necessary and share our process technology.
Please contact us for more information on the grand possibilities of co-extrusion.