A method for coating tubular food-casings (2), particularly skins with flavoring substances in particle form, includes wetting the casing (2) on the inside with adhesive, and then applying desired flavoring substances (6) onto the formed adhesive layer. The tubular casing (2), coated on the inside with adhesive, is guided through a first squeezing zone (5) and a second squeezing zone (8) in the travel direction, where the respective interior cross-sections of the tubular casing are temporarily closed. The second squeezing zone (8) is positioned higher than the first squeezing zone (5). The tubular casing is brought into the form of an inflated sack (2b) in 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 tubular casing. During travel, the casing entrains the flavoring substances (6) from the supply.
