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Thanks, I will try some natural casings next time along with some fresh collagen ones. These were stored in the pantry for a couple of weeks.

Ok, thanks ... I sealed them but stored them in the pantry. Will get some fresh ones for the next batch.

Thanks for the reply ... I will try some natural casings next time.

I make a beef/pork, garlic and ghost pepper Louisiana Hot Sausage as shown in the attached picture (mainly for po-boys, gumbo and jambalaya). I cook it at 225° for 1.5 hrs. using a large grill with a offset firebox and pecan wood. The sausage links are placed at the opposite end away from the...