Abstract: A method of manufacturing sausage is disclosed. This sausage is reduced in calories and is prepared by replacing a portion of the fat in the sausage with cooked rice.

Abstract: A sausage is disclosed which is reduced in calories by replacement of a portion of the fat with rice.

Abstract: A method for straightening elongated articles such as sausage links. A pair of horizontal endless belt conveyors operate at slightly different speeds. The lower belt conveyor has a greater length than the upper belt conveyor so that the end of the lower conveyor projects beyond the corresponding end of the upper conveyor. Chilled sausage links are conveyed upwardly by an elevator and deposited on the projecting end of the lower conveyor and passed between the belts. As the sausage links pass between the belts, they are rotated to thereby straighten the links.

Abstract: A method and apparatus for straightening elongated articles such as sausage links. The apparatus includes a pair of horizontal endless belt conveyors that operate at slightly different speeds. The lower belt conveyor has a greater length than the upper belt conveyor so that the end of the lower conveyor projects beyond the corresponding end of the upper conveyor. Chilled sausage links are conveyed upwardly by an elevator and deposited on the projecting end of the lower conveyor and passed between the belts. As the sausage links pass between the belts, they are rotated to thereby straighten the links.