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Cajun Smoked Sausage (Nilgai) Q-VIEW

post #1 of 9
Thread Starter 

I made and smoked 10 lbs of Nilgai sausage yesterday seasoned with a cajun spice blend. I used 7 lbs of Nilgai meat & 3 lbs pork. This was the first time that I used collagen casing for this type of sausage. I found the collagen casing harder to work with than the natural gut casing. With the gut casing you just need a few twists between links, with the collagen I had to tie butcher string to separate the links. Other than that, after 6 hours in the smoker the flavor was wonderful.   

 

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post #2 of 9

Looks real good Bob !

 

Thanks for the info!

 

 

Bear

post #3 of 9

Looks good, and a public service too

post #4 of 9

Looks good!

 

when I first used collagen casings, I tried the 'twist' method & failed miserably. 

I've learned the hard way...biggrin.gif

 

They do make for a uniform sausage, though.

 

 

Kevin

post #5 of 9

WOW all these sausage's are killing me!!!

post #6 of 9

Man those look good!!!

post #7 of 9
Quote:
Originally Posted by realtorterry View Post

WOW all these sausage's are killing me!!!



Well get with the program...............realtorterry........... If smokinAl can do it.... anyone can do it................ROTF.gif

 

Nice looking sausage bobdog

post #8 of 9

Those came out nice

Never tried the Collagen, always used natural

Great looking sausage  thumb1.gif

post #9 of 9

They looks good

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