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.
