If you're looking to fire up the Pitts & Spitts and serve something that turns heads, this Smoked Alligator Sausage is your ticket to bold, backyard flavor. Made with a mix of lean gator meat and rich pork, seasoned with Boudreaux’s Backyard Lil’ Bit Better Creole blend, and smoked low and slow, these links bring serious Louisiana energy. Whether you throw them on a bun, into a gumbo, or straight from the smoker to your plate — they’re guaranteed to impress.
Ingredients
- 4 lbs. alligator meat, cleaned and cubed
- 4 lbs. Boston Butt pork, cubed
- 2 tbsp. garlic, minced
- Boudreaux's Backyard Lil’ Bit Better Creole Seasoning, to taste
- 2 tbsp. parsley, minced
- 1/2 bunch green onions, finely sliced
- Sausage casings
Directions
- In a large bowl, combine the alligator meat, pork, and garlic. Season generously with Creole seasoning and toss to coat evenly.
- Run the mixture through a meat grinder until finely ground. Add parsley and green onions, and adjust seasoning if needed. Mix thoroughly.
- Stuff the mixture into sausage casings, twisting to form individual links.
- Smoke sausages on a Pitts & Spitts smoker at 275°F for about 2 hours, or until fully cooked and smoked to your desired level of doneness.
