Abstract: A method of making a sausage product involves creating a coating composition comprised substantially of starch; making a sausage product by extruding a sausage strand of meat emulsion with the coating composition; and curing the coating composition to create an edible structurally stable sausage product comprised of the sausage strand of meat emulsion with a thin layer of the edible coating composition. The resulting sausage product can have a layer of edible cured material on an outer surface of the meat emulsion comprised of a mixture of starch and an edible vegetable based material. The composition of the edible casing is comprised of a mixture of starch and an edible vegetable based material, or of starch alone, or of a combination of both.