Sausage Making
Choose your preferred method:
Traditional Coextrusion
FLEXlinker
Linker for filling, linking and hanging exact weight and length sausages in any type of casing with low giveaway.
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High Speed Sausage Peeler
High Speed Peeler for accurate removal of inedible casings from cooked and chilled sausages.
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MasterTwist Pro
Sausage production sytem for fixed length and weight sausages in natural or collagen casings.
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QX Fresh System
System that produces the casing as the sausage is extruded from a continuous flow of meat batter and a layer of collagen.
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Sausage Tray Loader
Tray loader for sausages in natural or collagen, or co-extruded casings, like breakfast, bratwurst and Chipolata sausages.
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SMARTlinker
Sausage linker for filling, linking and hanging cellulose and collagen casing.
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Smoke-A-Matic Liquid Smoke Applicator
Machine for the controlled application of liquid smoke.
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SSP Continuous Supply Pump
Continuous pump that is synchronised to supply consistent and adequate emulsion to Townsend linkers.
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TurboTwist Pro
Sausage portioning system for fixed length fresh sausages in natural or collagen casings.
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