Alligator Sausage
A true taste of the bayou! This homemade alligator sausage is surprisingly tender, packed with savory pork and a classic Cajun spice blend. It's smoky, a little spicy, and perfect for grilling or adding to your favorite gumbo.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Chill Equipment and Meat (30 minutes)
- b.Place your meat grinder parts (die, blade, auger) and a large mixing bowl in the freezer for at least 30 minutes. Keeping everything cold is crucial for a good sausage texture.
- c.Ensure the cubed alligator and pork meat are very cold, almost frozen, by placing them in the freezer for the last 15-20 minutes of chilling time.
- d.While equipment chills, rinse the soaked hog casings by running cool water through them and keep them in a bowl of fresh water until ready to use.
- 2
Step 2
- a.Grind the Meat (10 minutes)
- b.Assemble the chilled meat grinder with a medium grinding plate (about 1/4 inch or 6mm).
- c.Pass the cold alligator and pork cubes through the grinder into the chilled mixing bowl, alternating between the two types of meat to ensure they mix well.
- 3
Step 3
- a.Mix and Season (5 minutes)
- b.To the ground meat, add salt, black pepper, cayenne, smoked paprika, garlic powder, onion powder, and dried thyme.
- c.Add the chopped green onions and the ice water. The ice water helps keep the mixture cold and adds moisture.
- d.Using your hands or a stand mixer with a paddle attachment, mix on low speed for 60-90 seconds, just until the spices are evenly distributed and the mixture becomes slightly sticky. Do not overmix.
- e.Cook a small test patty in a skillet to check the seasoning. Adjust salt and spices if needed before stuffing.
- 4
Step 4
- a.Stuff the Casings (15 minutes)
- b.Attach the sausage stuffer attachment to your grinder or use a dedicated sausage stuffer.
- c.Slide a length of the prepared hog casing onto the stuffing tube, leaving a few inches overhanging.
- d.Feed the sausage mixture into the stuffer and begin extruding it into the casing. Go slowly to avoid air pockets. Do not tie the end yet.
- e.Fill the entire casing, leaving it a little slack to allow for linking. Once full, squeeze out any air and tie a knot at the starting end.
- 5
Step 5
- a.Link the Sausages (5 minutes)
- b.Gently pinch the sausage coil at 6-inch intervals to create links.
- c.Twist the first link a few times in one direction. For the next link, pinch and twist in the opposite direction. Continue alternating twists until you reach the end.
- d.Tie off the final end. Use a sterile pin or sausage pricker to poke any visible air pockets, which helps prevent bursting during cooking.
- 6
Step 6
- a.Cook the Sausages (20 minutes)
- b.Heat vegetable oil in a large skillet or cast-iron pan over medium heat.
- c.Carefully place the sausage links in the pan, ensuring not to crowd them. You may need to cook in batches.
- d.Cook for 15-20 minutes, turning occasionally, until golden brown on all sides and cooked through.
- e.Confirm doneness by checking that the internal temperature has reached 160°F (71°C) with a meat thermometer.
- 7
Step 7
- a.Rest and Serve (5 minutes)
- b.Remove the sausages from the skillet and transfer them to a plate.
- c.Let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more flavorful sausage.
- d.Serve hot on a po' boy bun, with rice and beans, or sliced into a gumbo or jambalaya.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, make sure your meat, fat, and all equipment are extremely cold throughout the entire process.
- 2Do not overmix the sausage mixture, as this can lead to a tough, rubbery texture. Mix just until the ingredients are combined and the mixture feels sticky.
- 3Do not overstuff the casings, as they can burst during linking or cooking. They should feel full but still have some give.
- 4If you don't have a sausage stuffer, you can form the mixture into patties and pan-fry them for a delicious alternative.
- 5For a smokier flavor, you can smoke the sausages at a low temperature (around 200°F / 93°C) until they are fully cooked.
Adapt it for your goals.
Spicier Version
Increase the cayenne pepper to 1.5-2 teaspoons and add 1/2 teaspoon of red pepper flakes for extra heat.
Herbaceous TwistHerbaceous Twist
Add 1/4 cup of finely chopped fresh parsley and 1 teaspoon of dried sage to the spice mix for a fresher, more herbaceous flavor.
Smoked SausageSmoked Sausage
After linking, smoke the sausages over hickory or pecan wood at 200-225°F (93-107°C) for 2-3 hours, or until the internal temperature reaches 160°F (71°C).
No Pork VersionNo Pork Version
Substitute the pork shoulder with an equal amount of chicken thighs (with skin) or veal shoulder for a different flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Both alligator and pork are rich in high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Rich in B Vitamins
This sausage is a good source of B vitamins, particularly Niacin (B3) and B12. These vitamins are crucial for converting food into energy, maintaining healthy nerve function, and forming red blood cells.
Provides Essential Minerals
The combination of meats provides important minerals like iron, which is vital for oxygen transport in the blood, and phosphorus, which plays a key role in bone and tooth health.
Frequently asked questions
A single serving of two links (approximately 211g) contains an estimated 650-750 calories, primarily from the protein and fat content of the pork and alligator meat.