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Ingredients
- 2 lb Grnd alligator
- 2 lb Grnd pork
- 1/2 lb Grnd pork fat
- 1/4 c. Minced onions
- 1/4 c. Minced celery
- 1/4 c. Diced garlic
- 1/4 c. Minced red bell pepper
- 1/4 c. Minced parsley
- 1/4 c. Sliced green onions
- 1/4 c. Minced sage
- 1/4 c. Minced basil Salt to taste Freshly-grnd black pepper to taste Louisiana Gold pepper sauce to taste
- 15 x feet of Hog casings for stuffing
Directions
- In large mixing bowl, combine all of the above ingredients with the exception of the casing. Add in one c. of ice water to the mix and using both hands, blend the ingredients well. Continue to fold in a rolling motion till the fat content of the pork coats the surface of the mix. 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 mix in the hog casing and tie off in six inch links. To cook, poach the sausage in lightly-salted water for three to five min. Grill over pecan wood or possibly bake in a 375 degree oven till golden brown-brown, approximately ten to twelve min.
- 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.
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