Foodline provides a complete landjäger sausage production line for a German client. The landjäger sausage production equipment includes meat grinding machine, bowl chopping equipment, vacuum sausage stuffer, cold smoking cabinet, and vacuum packaging machine.
Working Case: Sausage Making Production Line in Germany
The client has a factory to make frozen sausages. They wanted to expand the production line to make landjäger sausages. Then Arthur, the Production Department Supervisor, contacted Foodline Machinery to request a solution. Our product manager Eric made a trailored solution according to the client’s requirements.
After serval conversations, the client made the final desicion and placed the order with Foodline Machinery.
Landjäger sausage production equipment
Meat Grinding Machine
A meat grinder performs the initial coarse grinding of frozen or fresh meat. It grinds large pieces of raw meat into small granules for easier chopping and stuffing. It also helps control the meat texture and fat distribution.
The bowl cutter is used to process the beef and pork into a very fine paste and incorporate the fat, salt, and spices, all while controlling the temperature to prevent the fat from melting.
Used for filling prepared meat mixture into casings in precise quantities. With a twisting machine, it can automatically twist and separate the sausages at set lengths (such as in pairs).
This is the key to imparting flavor and ensuring a long shelf life. The cold-smoking cabinet ensures that the sausages undergo a prolonged cold-smoking process in an environment with strictly controlled temperature (typically 15–20°C) and humidity.
This is used for packaging the sausages. By evacuating air from the bag and sealing it, the process excludes oxygen—preventing oxidation, off-flavors, and mold growth in the Landjäger—while maintaining a flat shape, extending shelf life, and facilitating transport and retail.
