what is alligator sausage made of

Demystifying Alligator Sausage A Look at the Key Ingredients That Make This Bayou Delicacy

Alligator sausage represents a unique category of Cajun and Creole cured meats that captures the exotic spirit of Louisiana. But what exactly goes into crafting these snappy, succulent sausages? In this article, we’ll peel back the mysteries surrounding alligator sausage and examine the essential ingredients that give this specialty item its distinctive bite.

Alligator Meat – The Star of the Show

At the heart of alligator sausage is, of course, alligator meat. Unlike other sausages made primarily from pork, alligator sausage features generous amounts of actual alligator flesh.

Alligator has a pleasantly mild taste and a firm, almost chewy texture. Lean and low in fat, it provides a healthy protein packed with nutrients like vitamin B12. Most alligator meat comes from the tail of farm-raised alligators under USDA inspection.

To transform alligator into sausage the meat is first cleaned and deboned. It’s then coarsely ground or shredded into a meat mixture suitable for sausage. High-quality alligator sausage contains sizeable chunks of real alligator meat rather than minuscule fragments.

Pork – Adds Richness and Fat

Since alligator meat is so lean sausage makers blend it with pork to increase juiciness and flavor. The pork adds marbling and a savory meaty depth.

The exact amount of pork used varies by brand, but a 60/40 ratio of pork to alligator is common. Some recipes use a 50/50 blend for a more pronounced alligator presence. The pork shoulder or butt provides the perfect balance of fat, connective tissue and meat.

Spices – Layered Flavors of the Bayou

No Creole sausage would be complete without a blend of authentic Louisiana spices. Alligator sausage contains a mix of herbs and spices to give it that signature zing and heat.

Look for flavors like cayenne, black pepper, paprika, oregano, thyme and basil. Onion and garlic add aromatics, while sage and red pepper deliver savory undertones.

The specific blend and amounts differ between brands but expect a robust dose of Creole seasoning. More subtle sausages lean sweet and smoky, while spicier versions really turn up the heat.

Other Binders and Fillers

A small amount of binders and fillers help hold alligator sausage together and retain moisture. Ingredients like breadcrumbs or rice flour absorb liquid. Soy protein also adds a meaty texture.

Some brands use cane sugar or dextrose to balance spicy flavors with subtle sweetness. Phosphates increase water retention for juicier meat. Curing agents like sodium nitrite preserve freshness and add curing color.

Natural Casings – The Finishing Touch

Traditional alligator sausages use natural hog casings to encase the meat blend. These casings come from the intestines of pigs and provide an authentic snap when bitten into.

The casings seal in flavor and give the sausage its signature links. Collagenous casings gradually melt into the meat during cooking. Occasionally, you may see alligator sausage sold in an artificial cellulose or collagen casing instead.

Key Takeaways on Ingredients

Alligator sausage derives its unique identity from these core ingredients:

• Real chunks of American farmed alligator meat
• Pork for richness, fat and meatiness
• An aromatic blend of Creole herbs and spices
• Binders like breadcrumbs or soy to hold it together
• Natural hog casings for the perfect bite

When you see alligator sausage on a menu, you can understand exactly what makes this specialty sausage so distinctive. With its wild, exotic meat tamed by savory Creole seasonings, alligator sausage encapsulates the spirit and flavors of Louisiana.

Popular Varieties of Alligator Sausage to Try

Alligator sausage comes in a diverse array of flavors and styles. Here are some of the most popular types to look for:

Fresh Alligator Sausage

• Raw sausage meant to be cooked before eating
• Tend to have a softer, more delicate texture
• Often sold in bulk or links without casings

Smoked Alligator Sausage

• Smoked for hours over wood chips
• Takes on rich, smoky barbecue flavor
• Sold pre-cooked in casings or vacuum-packed

Andouille Alligator Sausage

• Classic seasoned smoked sausage from Louisiana
• Characteristic spicy, garlicky flavor
• Coarsely ground meat texture

Chaurice Alligator Sausage

• Louisiana take on Spanish chorizo
• Packs a fiery punch of red chili peppers
• Finely ground, uncased meat mixture

Boudin Alligator Sausage

• Cajun-style blood sausage or pork rice sausage
• Contains cooked rice or crumbs for texture
• Often sold in links or squeezable tubes

Alligator Breakfast Sausage

• Made with sage, thyme and other breakfast spices
• Savory with a hint of sweetness
• Perfect for breakfast tacos or biscuits and gravy

Jambalaya Alligator Sausage

• Loaded with classic jambalaya ingredients
• A one-step shortcut for making jambalaya
• Expect veggies like bell pepper and onion inside

As you explore the array of alligator sausage options, let your taste buds guide you to new favorite flavors.

How to Cook Alligator Sausage Like a Pro

Alligator sausage requires some special handling compared to traditional pork sausage. Follow these expert tips for cooking up plump, juicy links at home:

• If using fresh sausage, parboil first to remove excess fat before searing or sautéing in a pan.

• Grilled smoked alligator sausage should be cooked low and slow to prevent charring. Indirect heat is best.

• Resist pricking sausages while cooking. Piercing the casing will cause juices to escape.

• Turn smoked sausage links slowly to allow casings time to loosen from the meat.

• Cook to an internal temperature of 165°F. Alligator sausage needs to be thoroughly cooked.

• Avoid overcooking as alligator can become rubbery. Check for doneness early.

• Pair milder sausage with robust spices and vice versa so flavors complement each other.

• Add uncooked fresh sausage to stews, jambalaya or pasta sauce to cook in the liquid.

With the right techniques, you can achieve the perfect balance of caramelized exterior and tender, moist interior when cooking alligator sausage.

Serving Suggestions and Recipe Ideas

From breakfast platters to elaborate dinner entrees, alligator sausage livens up all kinds of dishes:

• Scrambled eggs and biscuits for a taste of bayou breakfast sausage

• Grilled links tucked into hoagie rolls or split hot dog buns

• Jambalaya, gumbo or etouffee for the full Louisiana monty

• Hearty pasta sauces studded with spicy andouille chunks

• Flatbread pizzas topped with crumbled chaurice sausage

• Grilled sausage and vegetable kabobs with Cajun seasoning

• Smoky charcuterie boards alongside pickles, mustards and cheeses

• Chili, red beans or potato hash loaded with diced sausage

• Creamy sausage gravy over buttermilk biscuits for breakfast

With its adaptable flavor, alligator sausage can take a starring role in dishes across the culinary spectrum. Bring a bit of that authentic Louisiana essence to your home cooking.

Where to Buy Alligator Sausage

Searching for an enticing new sausage to try? Here are some ways to get your hands on alligator sausage:

• Check specialty or gourmet butchers for housemade sausage.

• Visit Cajun butcher shops and markets in the South.

• Look in the specialty meats section of well-stocked supermarkets.

• Check farmers markets for local artisan alligator sausage.

• Order online from meat purveyors that ship nationwide.

• If traveling in Louisiana, stop by roadside sausage stands.

• Purchase direct from commercial producers like Big Game Gator.

• Make your own DIY Creole-style sausage at home.

Parting Bites on Alligator Sausage

With its chunky texture and robust, regional flavor, alligator sausage deserves a spot in every adventurous eater’s repertoire. Making this bayou delicacy requires a special blend of wild alligator meat, savory pork, zesty Creole spices and smoke.

From sizzling breakfast links to jambalaya loaded with spicy andouille, alligator sausage is a versatile ingredient that brings excitement to any meal. Next time you see it on a menu, take a bite of the South and savor this uniquely Louisianan creation.