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.
PREP TIME: 1 Hour
MAKES: 25-6 inch links
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2200g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 3 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4767.2mg||164 %|
|Potassium 302.7mg||8 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 6.5g|
|Protein 1.9g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 41
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