Name: Cajun Gator Andouille Sausage
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT12H20M0.000S
Yield: 9 sausage links
Ingredients: Natural hog casings, for making sausage; 1 pound alligator meat, preferably dark red meat, cut into 1-inch cubes; 1 pound boneless pork shoulder, cut into 1-inch cubes; 1 pound beef brisket or chuck, cut into 1-inch cubes; 2 tablespoons dry milk powder or fermented sausage binder; 2 teaspoons smoked paprika; 1 1/2 tablespoons kosher salt; 1 teaspoon granulated garlic; 1 teaspoon coarsely ground black pepper; 1 teaspoon brown sugar; 1/2 teaspoon ground nutmeg; 1/2 teaspoon cayenne pepper; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon pink curing salt, optional; Scant 1/8 teaspoon dried thyme; Ice water, as needed

Directions

Special equipment:

a sausage grinder; a sausage stuffer; a smoker

Prepare the casings by separating them into individual lengths and placing them in a bowl of cool water. Run a small stream of water through each casing to rinse the interior and begin rehydration. Leave submerged until ready to use.
Trim the alligator meat, pork and beef of excess connective tissue. Keep the alligator separate. Spread the meats on trays and chill in the freezer until very cold but not frozen solid, about 30 minutes.
In a small bowl, combine the milk powder, smoked paprika, kosher salt, granulated garlic, black pepper, brown sugar, nutmeg, cayenne pepper, crushed red pepper flakes, pink curing salt, if using, and dried thyme. Season the pork and beef with two-thirds of the spice mixture. Season the alligator meat with the remaining third.
Grind the alligator meat first through a coarse plate into a chilled bowl. Grind the pork shoulder and pork belly into the same bowl.
Return about one-third of the mixture to the grinder and grind again to create a progressive texture while leaving the remaining mixture coarse.
Add ice water a few tablespoons at a time and mix vigorously until the sausage becomes sticky and cohesive, 2 to 3 minutes.
Fit the grinder with a stuffing attachment and fill the casings about 85 percent full. Twist into 5-inch links and prick any air bubbles.
Refrigerate the sausages, uncovered, overnight to dry the casings.
Preheat a smoker to 180 degrees F.
Smoke the sausages until the internal temperature reaches 160 degrees F, 2 to 3 hours.

Cook’s Note

Alligator meat is lean, so keeping the mixture cold is essential for proper binding. Do not overfill the casings or the links may burst during smoking.