© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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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.
2 pound ground alligator
2 pound ground pork
½ pound ground pork fat
¼ cup chopped onions
¼ cup chopped celery
¼ cup diced garlic
¼ cup chopped red bell pepper
¼ cup dhopped parsley
¼ cup sliced green onions
¼ cup chopped sage
¼ 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°F oven until golden-brown, approximately ten to twelve minutes.
This recipe yields about 25 six-inch links.
Online sources of Alligator meat: