Alligator Sausage
Alligator Recipe
1Setup & Prepare
Cultural Context
This preparation transforms alligator into traditional Louisiana sausage, showcasing the charcuterie skills that were essential to Cajun and Creole communities. The technique represents the nose-to-tail cooking philosophy where every part of the animal was utilized to feed families and communities.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Preparation: Keep all ingredients well-chilled throughout process. Cube alligator and fatback uniformly.
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Seasoning: Combine all spices in large bowl. Add cubed meat and fatback, mixing thoroughly to distribute seasonings.
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Grinding: Grind mixture through coarse plate of meat grinder. For best texture, grind while partially frozen.
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Binding: Add ice water to ground mixture and mix by hand until mixture becomes slightly sticky and binds together.
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Test Cooking: Form small patty and pan-fry to test seasoning. Adjust spices as needed.
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Stuffing: Stuff mixture into prepared casings using sausage stuffer, twisting into 6-inch links.
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Poaching: Poach sausages in 160°F water for 15 minutes until internal temperature reaches 145°F.
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Finishing: Brown poached sausages in skillet or on grill before serving.
4Chef's Notes & Pairings
Chef's Notes
- Keep everything cold for proper texture
- Don't overstuff casings or they'll burst during cooking
- Poaching ensures even cooking before final browning
Wine Pairing
A rustic red wine like CĂ´tes du RhĂ´ne or cold beer complements the rich, spiced sausage flavors.
Nutrition Facts
Per serving: 285 calories, 28g protein, 18g fat, 2g carbohydrates. Traditional Cajun protein with authentic spices.
