Thread: "Pesto" sausage
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Unread 10-06-2012, 06:45 PM   #1
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Join Date: 05-12-10
Location: Perkasie PA
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Default "Pesto" sausage

While smoking the bacon this am

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

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

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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