Abstract: Parboil or raw "skinless" sausages are prepared using a reusable tubular casing formed from a lipophilic, relatively nonpolar material in a process wherein the casing is filled with uncoagulated sausage material containing protein and fat (lipids) and initially heated to a relatively high temperature for a short period of time (e.g. about 175.degree.-250.degree. C. for 2-3 minutes) to preferentially coagulate only the protein material immediately adjacent the casing to form a relatively thin (e.g. less than about 1 mm) cohesive, "skin-like" layer. The sausage is then removed, such as by ejection, for further processing, such as smoking, drying, reddening and final coagulation with the "skin-like" layer providing sufficient support for the subsequent processing of the substantially uncoagulated ejected sausage material, and the casing is simply rinsed and refilled.