Recipe Categories
Meat 
Misc. Pork
Cajun/Creole
Cajun Sausage

Lynn's Alligator Sausage

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
 Pepper Sauce to taste

15 feet casing for stuffing

METHOD: 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 minutes.

The secret of success is to be in harmony with existence, to be always calm, to let each wave of life wash us a little farther up the shore.

- Cyril Connoly