Blended meats and a natural collagen gel are co-extruded to create a sausage incased in a high protein skin.

The sausage is then showered in a salt brine solution, which allows the collagen to set.

J Bar B's system is capable of producing both ring and link sausage.


Itís on to the crimper wheel where the sausage is cut and molded into the desired shape and length.