Thursday, May 12, 2016

Alligator Sausage Sliders

      Well, here we go with what I'm sure will not be the last of some of this summer's meals from Casa Hilts.  It is no secret that my favorite cuisine to prepare is Cajun and so of course one of the many varieties of meat I brought back from this past winter's journey south was several pounds of alligator.  We've been eating it for years now and thoroughly enjoy it.  Alligator meat is usually sold in packs of tail meat fillets, tender and tasty.  If you haven't tried it I would have to say that this type of gator meat has the texture somewhere between a firm cod or pike and shrimp.  I have had gator sausage once and thought it was under seasoned.  So I modified this recipe by combining a pound of gator meat with 1/2 pound of Italian Cudighi Sausage.  I could have used only gator tail meat, but the additional seasonings from the pork would contribute even more flavor.  In addition I used a commercial Louisiana Brand remoulade sauce and topped the meal with bread and butter stacker pickles.  This is quite a simple recipe to prepare, but results in a delicious mini-sandwich.
NOTE:  If you use a commercial product the Louisiana Brand offers a very good line of products from Remoulade to Fish Fry Mix to Gumbo and Jambalaya mixes that are versatile and tasty.  I also have a penchant for the Tony Chacheres line of seasonings, mixes, instant Roux, and injectable marinades. 


  • 24 ounces alligator sausage (or 1 pound gator, 1/2 pound pork sausage) diced fine
  • ½ small onion, chopped
  • 1 jalapeno pepper, chopped
  • 1 clove garlic, chopped
  • 1 egg
  • ¼ cup panko bread crumbs
  • 2 tablespoons extra virgin olive oil + more as needed
  • 1 tablespoon fresh chopped cilantro
  • 1 teaspoon Cajun seasonings (I love Tony Chacheres)
  • Salt and pepper to taste
  • Toasted buns for serving (I used large Hawaiian dinner rolls)
  •  Sliced onion (optional)
  •  Remoulade Sauce
  •  Bread and Butter Stacker Pickles

  •       First of all either dice the gator meat finely or coarsely chop in Cuisinart, then mix together the meats, onion, pepper, garlic, egg, and panko. 

    Then form into about 8 small balls to form 'slider size' burgers.

    Heat oil in skillet (I love cast iron) and then heat over medium heat.  Place burgers into pan; do not over flatten.  Season with Tony Chacheres, salt and pepper.

    Drain burgers well on paper towels before assembly.  Place bottom of toasted bun on plate, then in order place Remoulade Sauce, burger, cilantro, pickles, onion if you wish, and top with the finished desired amount of Remoulade Sauce. 

    This makes about 8-10 sliders, depending on how size.  Serve with whatever sides rock your world. 

    This meal dedicated to Carl Stinson........Jackson, MO.  May you rest in peace my friend.  Your work on Earth is done. 

    "If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” -Cesar Chavez

    WiFi courtesy of our own Verizon MiFi

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