Ingredients
2 pounds ground alligator
2 1/2 pounds ground pork and pork fat (about 1/2 pound of this should be pork fat if the meat is lean)
1/4 cup sliced scallions
1 medium onion
1/2 stalk celery
1 red pepper
6 garlic cloves
1/4 cup broad-leaf parsley
1/4 cup fresh sage
1/4 cup fresh basil
salt and pepper
spicy sauce to taste (Tabasco for example)
15 feet casing for stuffing
Instructions
- Slice the scallions thinly. Roughly chop the onion, celery, and red pepper.
- Combine all the ingredients with the alligator, pork, and seasonings in a large mixing bowl. Add one cup of ice cold water to the mixture and knead the ingredients using both hands for 10-15 minutes, or until the pork fat is evenly distributed throughout the mixture.
- Finely dice the garlic. Chop the parsley, sage, and basil.
- To check the seasonings, cook a small quantity in a frying pan, taste, and correct for salt, pepper, and spice as necessary.
- Stuff the sausage casing and tie off in links of approx. 6 inches long.
- To cook, boil for 3-5 minutes and then grill or bake until golden
brown, approx. 10-12 minutes at 350ºF.
Note: Alligator is not endangered, but makes a fine substitute for iguana. The meat is white, dry, and a little salty (some say fishy), and combines well with pork.
Commercially available alligator is now farm raised in the southern United States and available in select specialty-foods stores around
the country.
