The early Cajun trappers of bayou country considered alligator a versatile
	and tasty ingredient. From sausage to sauce piquant, the white lean meat
	of alligator found its way into their black iron skillets. Today, this once
	endangered species is farm raised and available at seafood and meat markets
	2 pounds ground alligator
	2 pounds ground pork 
	1/2 pound ground pork fat
	1/4 cup chopped onions 
	1/4 cup chopped celery 
	1/4 cup diced garlic 
	1/4 cup chopped red bell pepper
	1/4 cup chopped parsley
	1/4 cup sliced green onions
	1/4 cup chopped sage
	1/4 cup chopped basil
	salt and black pepper to taste
	Louisiana Gold Pepper Sauce to taste
	15 feet casing for stuffing
	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. 

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