A method is disclosed for coating tubular food-casings (2), particularly skins with flavouring substances in particle form, particularly spices, in which the tubular casing (2) is wetted on the inside with adhesive and the desired flavoring substances (6) are applied onto the formed adhesive layer. It is essential here that the tubular casing (2), coated on the inside with adhesive, be guided through a squeezing zone (5) and a further squeezing zone (8) following in the travel direction, wherein the respective interior cross-section of the tubular casing is temporarily closed, that the further squeezing zone (8) is positioned higher than the first squeezing zone (5), that the tubular casing is brought into the form of an inflated sack (2b) in the region between the two squeezing zones (5, 8) by a supply of particulate flavoring substances (6) and an air pocket (7) inserted into the interior of the tube, and that the casing, coated with adhesive on its inside, entrains the flavouring substances (6) from the supply during its travel.
