How to cook alligator pork sausage

how to cook alligator pork sausage

ALLIGATOR SAUSAGE

Sep 28,  · 2 tablespoons canola oil 4 links smoked alligator sausage, such as Savoie’s or smoked pork sausage 4 medium red onions, peeled and sliced Kosher 5/5(2). Aug 30,  · Add bold flavors with dry seasonings such as cayenne pepper and garlic powder, or drizzle some white wine or broth over the meat and dot it with butter. Bake alligator meat in an oven that's been preheated to F for approximately 30 to 50 minutes, or until the meat flakes when it's tested with a fork.

There is an area just west of Lafayette, Louisiana that is known for how to cook alligator pork sausage German heritage. Roberts Cove is at the center of it, and it is home to a long lineage of German immigrants who settled the Acadiana prairie in This was a little over a century after the French Acadians found their way to South Louisiana, having been expelled from the Canadian province known as Acadie.

Over time, the Germans married into the French families of the region. In my recipe for Alligator Sausage and Creole Red Onions recipe, spicy sausages nest on a bed of griddled onions and beer gravy that is a German Cajun recipe. All photos credit: George Graham. My longtime friend John Schneider is one of them. But, as is plainly obvious, the surname Schneider is not exactly of French ancestry. John is a Cajun of German heritage. Names like Hensgens, Nickel, Zaunbrecher, and Schneider are now familiar Cajun names, and over time, this cross-cultural gumbo of heritages has added color and spice to our unique culture.

The German heritage of South Louisiana is a rich and colorful part of its history. The Acadiana foodways how to cook alligator pork sausage been impacted by the German influence as well. Our sausage-making and smokehouse culinary culture is due to the many skilled German artisan butchers who settled in the northern parts of Acadiana as well as further east in St. Charles Parish near New Orleans.

Many of our familiar sausages and methods of cooking with smoked meats are due to this German influence. Sausage-makers stretch across Acadiana, and many of these artisans have become known for a prized link that locals are passionate about. Years ago, the German influence on the region had all but disappeared due mostly to intermarriage but also due to World War I.

During the war years of the early s there was much anti-German sentiment in rural Louisiana. The state legislature passed a law which made all expressions of German culture and heritage, especially the printed or spoken use of the German language, illegal throughout Louisiana. Those days are over now, and the pride of German heritage lives on.

During the first weekend of October October 3 and 4,the community of Roberts Cove celebrates Germanfesta colorful event featuring food, music, and dance of the region. Germanfest is a testament to the proud German heritage of Roberts Cove, Louisiana.

Acadiana Table pays tribute to the Schneider family and all the Cajuns of German ancestry with a German Cajun recipe for Alligator Sausage and Creole Red Onions that celebrates this unique crossing of cultures. The German custom of braising sausages down into a rich, sweet onion-infused beer gravy served over spicy boiled potatoes is now a specialty seen in many rural Cajun recipes and by Creole cooks, too.

A double dose of crab-boil seasoning and horseradish spike flavor in these potatoes that are the perfect foundation for my Alligator Sausage and Creole Red Onions. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added.

Thanks, George. I made the Sausage and Onions today — a complete hit!!! I host how to be a badass in high school dinner on Mondays for some friends and there were ZERO leftovers, a usual occurrence when I make one of your recipes.

FLA but you can assure your readers that the how to calculate cfm for range hoods works well with Roger Dean Hot Sausage from Winn Dixie and regular red onions with any dark beer in the store.

The addition of horseradish to the potatoes is a stroke of genius, an unexpected flavor that really tweaks the palate. Jack Chew, Ft. Lauderdale, FL. Hey Jack- Thanks for the comment and the tip on a good substitution. All the best, George. Hey Wally- Thanks for the questions about crab boil. Add the potatoes and water along with the crab boil and salt. If you live in Louisiana crab boil is sold three ways: in packets small bags that you just toss in the water, as a liquid in bottles, and in a dry spice mix form.

Even Old Bay will work. Best, George. Perfect time of the year for it. John, try Glory Seasoned Collard greens, add onions and a cut up turnip, and heat on the stove top. My wife is originally from Lafayette and as such over 30 years we have been traveling to Louisiana. It is my habit from time to time to take a day trip in the areas around Lafayette.

We will certainly schedule a trip to Roberts Cove on our next visit. A book on South Louisiana cuisine and cultures would sell at least one demonstration speech on how to make brownies to me. What great blog you have ,keep up the exceptional work. Barclay Terhune. Barclay- Thanks for the kind words. Looks delicious! My Mother in lawRose Schneider used to make a version of this. Your email address will not be published.

Recipe by: George Graham - AcadianaTable. Comments Love this. We love this dish. Thanks for Keeping the culture feed. Your food looks delish! Leave a Reply Cancel reply Your email address will not be published. Subscribe to our weekly newsletter and never miss a post.

INSTRUCTIONS

This juicy sausage is made with fresh Louisiana alligator and pork, then it's smoked in-house for a perfect combination of Cajun flavors. Try it at your next barbecue or in a gumbo for a taste of Louisiana!5/5(1). Looking for a different type of sausage from your norm. Look no further than Crescent City's Alligator & Pork Sausage. Their combination of alligator, pork, and Cajun seasonings will make this sausage /5(17).

Raw pork can contain several bacteria and parasites, and raw pork sausage is no exception. When preparing pork sausage, take special care to avoid exposing yourself and your family to bacteria such as salmonella and staphylococcus aureus, and to a particular parasite known as trichinella spiralis. Following a few simple preparation steps for the pork sausage will allow your family to enjoy it without worrying about foodborne illness. Defrost the pork sausage if it is frozen. You can do this in the microwave, overnight in the refrigerator or by using cold water.

Do not let pork products stand at room temperature to thaw. Remove the sausage from its packaging. Immediately throw the packaging in the trash, and disinfect any surface or utensil with which the packaging came into contact. Fry or microwave ground sausage meat. If you are using a frying pan, cook the sausage over medium heat until no pink meat remains. The same is true for microwave cooking. Broil, grill or bake pork sausage links. For baking, you should set your oven to degrees F.

Sausage links are safe to eat at an internal temperature of degrees F as measured by a meat thermometer, or when no pink meat remains within the link. Disinfect all surfaces contaminated by the raw pork sausage. Place all utensils, such as knives and cutting boards, in your dishwasher, or wash them in very hot water and dish soap. If you do not have time to thaw the sausage, you can cook it from its frozen state. Be sure to adjust your cooking times accordingly, however.

Uncooked sausage can be stored for 1 to 2 days in the fridge, and 1 to 2 months in the freezer. Cooked sausage can be stored 1 to 2 weeks in the fridge, and 1 to 2 months in the freezer. Do not place cooked pork sausage on any plate or platter used to transfer the raw sausage from package to pan. Doing so may recontaminate the cooked meat. Nutrition Main Dishes Meat Recipes. Erika Henritz. Based in Olathe, Kan.

She specializes in health publications and has worked for ATI, where she served as editor for several nursing textbooks, including the company's R. Erika holds a Bachelor of Science in education and foreign language from the University of Kansas. Step 1. Step 2. Wash your hands thoroughly with soap and hot water before preparing the pork sausage. Step 3. Step 4. Step 5. Step 6. Wash your hands thoroughly again using hot water and soap. Step 7. Step 8. Serve the safely prepared pork sausage while warm.

Tip If you do not have time to thaw the sausage, you can cook it from its frozen state. Warning Do not place cooked pork sausage on any plate or platter used to transfer the raw sausage from package to pan. From Farm to Table Meatsafety.



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