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1
In large mixing bowl, combine all of the above ingredients with the exception of the casing.
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2
Add in one c. of ice water to the mix and using both hands, blend the ingredients well.
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3
Continue to fold in a rolling motion till the fat content of the pork coats the surface of the mix.
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4
This is imperative if the sausage is to be moist and juicy since alligator by nature is quite dry.
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5
Once the ingredients are well blended, you may wish to check the seasonings by sauteing a small patty in a frying pan.
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6
Correct seasonings if necessary.
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7
Stuff the sausage mix in the hog casing and tie off in six inch links.
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8
To cook, poach the sausage in lightly-salted water for three to five min.
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9
Grill over pecan wood or possibly bake in a 375 degree oven till golden brown-brown, approximately ten to twelve min.
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10
This recipe yields about 25 six-inch links.
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11
Comments: The early Cajun trappers of bayou country considered alligator a versatile and tasty ingredient.
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12
From sausage to sauce piquant, the white lean meat of alligator found its way into their black iron skillets.
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13
Today, this once endangered species is farm raised and available at seafood and meat markets everywhere.
