METHOD AND MEANS OF LINKING SAUSAGE

A machine (10) for linking sausage has a pump (22), a stuffing tube (26), a casing on the stuffing tube, and a pair of linking chains (32) downstream from the outlet end of the stuffing tube (26). A scale (40) is located downstream of the discharge end of the stuffing tube (26) and is operatively connected to the pump (22) to increase or decrease the output speed of the pump (22) as the weight of the encasing product decreases or increases, respectively from a predetermined target weight. The linking chains (32) have spaced-apart linking elements. A proximity sensor (46) monitors the linking chains (32) as they are rotating and senses variations in the distance between the linking elements as compared to a predetermined distance to determine stretching of the chains. A mass flow sensor (44) is located on the machine (10) adjacent the outlet of the pump to measure the mass of meat emulsion exiting the pump (22). The mass flow sensors (44) are operatively connected to the pump (22) to increase or decrease the output of the pump (22) as the mass thereof decreases or increases, respectively from a predetermined target mass. The method of linking sausage comprises the mass flow sensing of the output of the pump (22) and the regulation of the pump speed thereby. The method further employs the use of a proximity sensor (46) to monitor the linking chains (32) to determine the stretching thereof. The method further includes the step of weighing the encased product and increasing or decreasing the output speed of the pump (22) as the weight of the product decreases or increases, respectively with respect to a predetermined target weight.