"Pesto" sausage

NBBD · 10-06-2012, 06:45 PM

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

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

10-06-2012, 06:45 PM	#1
NBBD Full Fledged Farker Join Date: 05-12-10 Location: Perkasie PA Downloads: 2 Uploads: 0	"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 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 __________________ Hunting and AF Trial Dogs in Pennsylvania http://mackaysetters.com