• 2 pounds ground alligator
  • 2 1/2 pounds ground pork and pork fat (about 1/2 pound of this should be pork fat if the meat is lean)
  • 1/4 cup sliced scallions
  • 1 medium onion
  • 1/2 stalk celery
  • 1 red pepper
  • 6 garlic cloves
  • 1/4 cup broad-leaf parsley
  • 1/4 cup fresh sage
  • 1/4 cup fresh basil
  • Salt and pepper
  • Spicy sauce to taste (Tabasco for example)
  • 15 feet of sausage casing


Slice the scallions thinly. Roughly chop the onion, celery, and red pepper.

Combine all the ingredients with the alligator, pork, and seasonings in a large mixing bowl.

Add one cup of ice cold water to the mixture and knead the ingredients using both hands for 10-15 minutes, or until the pork fat is evenly distributed throughout the mixture.

Finely dice the garlic. Chop the parsley, sage, and basil.

To check the seasonings, cook a small quantity in a frying pan, taste, and correct for salt, pepper, and spice as necessary.

Stuff the sausage casing and tie off in links of approx. 6 inches long.

To cook, boil for 3-5 minutes and then grill or bake until golden brown, approx. 10-12 minutes at 350ºF.

Makes around 25-30 sausages.

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  • Alimento base: Alligator meat
  • Dificultad: Average
  • Tiempo preparación: 45 min.
  • Comensales: 30
  • Estacionalidad: All year
  • País: Honduras
  • Comunidad:
  • Típica de: Honduras
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

More Info

Note: Alligator is not endangered, but makes a fine substitute for iguana. The meat is white, dry, and a little salty (some say fishy), and combines well with pork. Commercially available alligator is now farm raised in the southern United States and available in select specialty-foods stores around the country.

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