In one aspect, the present invention is directed to an alginate coated fine emulsion sausage in which the alginate coating exhibits enhanced adhesion to the sausage contents after cooking. In another aspect, the present invention is directed to a process for manufacturing such sausages. In one aspect, the present invention is directed to a fine emulsion sausage comprising: (a) a filling which is produced from a fine meat and/or vegetable emulsion； and (b) a coating which comprises an alginate and a sparingly soluble calcium compound； wherein: (i) such filling and coating have been coextruded； and (ii) after reheating in water at 90° C for 5 minutes at least 50% of the casing remains adhered to the filling.
