Cajun Smoked Sausage (Nilgai) Q-VIEW

Discussion in 'Sausage' started by bobdog46, Jun 6, 2011.

  1. 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.   

  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good Bob !

    Thanks for the info!

  3. arnie

    arnie Smoking Fanatic

    Looks good, and a public service too
  4. couger78

    couger78 Smoking Fanatic

    Looks good!

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

    I've learned the hard way...[​IMG]

    They do make for a uniform sausage, though.

  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    WOW all these sausage's are killing me!!!
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man those look good!!!
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Well get with the program...............realtorterry........... If smokinAl can do it.... anyone can do it................[​IMG]

    Nice looking sausage bobdog
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Those came out nice

    Never tried the Collagen, always used natural

    Great looking sausage  [​IMG]
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    They looks good

Share This Page