Alligator Sausage


2 pounds Ground alligator
2 pounds Ground pork
pound Ground pork fat
cup Chopped onions
cup Chopped celery
cup Diced garlic
cup Chopped red bell pepper
cup Chopped parsley
cup Sliced green onions
cup Chopped sage
cup Chopped basil
Salt to taste
Freshly-ground black pepper to taste
Louisiana Gold pepper sauce to taste
15 feet of Hog casings for stuffing


In large mixing bowl, combine all of the above ingredients with the exception of the casing. Add one cup of ice water to the mixture and using both hands, blend the ingredients well. Continue to mix in a rolling motion until the fat content of the pork coats the surface of the mixture. This is imperative if the sausage is to be moist and juicy since alligator by nature is quite dry. Once the ingredients are well blended, you may wish to check the seasonings by sauteing a small patty in a frying pan. Correct seasonings if necessary.
Stuff the sausage mixture in the hog casing and tie off in six inch links. To cook, poach the sausage in lightly-salted water for three to five minutes. Grill over pecan wood or bake in a 375 degree oven until golden-brown, approximately ten to twelve minutes.
This recipe yields about 25 six-inch links.
Comments: The early Cajun trappers of bayou country considered alligator a versatile and tasty ingredient. From sausage to sauce piquant, the white lean meat of alligator found its way into their black iron skillets. Today, this once endangered species is farm raised and available at seafood and meat markets everywhere.




1.0 servings


Wednesday, February 10, 2010 - 5:03pm



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