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-   -   "Pesto" sausage (http://www.bbq-brethren.com/forum/showthread.php?t=145507)

NBBD 10-06-2012 06:45 PM

"Pesto" sausage
 
While smoking the bacon this am http://www.bbq-brethren.com/forum/sh...d.php?t=145481

I was looking at our remaining outside basil plants and decided to attempt some pesto-ish sausage, So picked up a butt to grind and ended up with this (wife tying link portions) Basil, Locatelli, Pignoli, garlic,salt

http://i19.photobucket.com/albums/b1.../linktying.jpg

Unfortunately this is the first time we have used collagen casings (were in a sample pack i had ordered) and the one we cooked to go with dinner blew out/disintegrated. Homemade ravioli and sage butter

http://i19.photobucket.com/albums/b1...age/wravis.jpg

So now my question... While the sausage had good flavor the casing issue is not acceptable... Is this common with col casings? I had read to not soak or use for poaching sausages but we fried, they we not over stuffed... ?? I can't see trying these in a smoke situation


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