Beyond sealing, the ring helps maintain the sausage’s shape. During storage and transport, sausages are stacked or handled in bulk. The crimp ensures the filling stays compact and evenly distributed, preventing misshapen or damaged products. For cured or smoked sausages, the ring doubles as a convenient hanging point, allowing even airflow for consistent drying—a crucial step for safety and quality.
Aluminum is ideal because it is lightweight, corrosion-resistant, and easy to crimp without damaging the casing. It withstands moisture, does not rust, and remains inert to taste and smell, making it perfect for high-speed manufacturing. Rings also improve efficiency: machines or workers can apply them quickly and consistently, ensuring uniformity and simplifying inspection and food safety compliance.