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LOCATION: Recipes >> Preserving Meats >> Aligator Sausage

Print this Recipe    Aligator Sausage

Cajun Alligator Sausage
MAKES: 25-6 inch links

2 pounds ground alligator
2 pounds ground pork
1/2 pound ground pork fat
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup diced garlic
1/4 cup chopped red bell pepper
1/4 cup chopped parsley
1/4 cup sliced green onions
1/4 cup chopped sage
1/4 cup chopped basil
salt and black pepper to taste
Louisiana Gold Pepper Sauce to taste
15 feet casing 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 F oven until golden brown, approximately ten to twelve


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