The present invention discloses a production method for smoke/cooked sausage, characterized by shorter processing times and higher yield. A meat composition containing a smoke flavoring, is co-extruded with a casing forming material. The casing forming material is hardened, whereafter the sausage strand is crimp/cut and thesausages are heat treated within 15 minutes on a horizontally conveying belt. The heat treatment consists of a "dry heat" phase prior to a finishing phase.
