Scalded sausages

Scalded sausages

Types of scalded sausage include: mortadella, bologna, jagdwurst, bierwurst, lyoner, and also sausages containing chunks of meat such as bierschinken, and also semi-dry sausage varieties.

For the production of scalded sausages (br├╝hwurst), we recommend using the following Walsroder cellulose fibrous casings and plastic casings:

Fibrous Casing
The smoke-permeable casings with controlled meat cling
F plus
The up-to-date classic for all cooked sausage varieties
FVP
The glossy barrier-coated alternative
K plus
Providing added protection!
K flex
The all-rounder
K tech
Perfect for sliced products