Gator Tail Spicey Sausage Recipe

Trim and cut

Pat the alligator tail meat dry with paper towels. Cut into 1 to 1 1/2-inch bite-size cubes or 3-inch strips, depending on whether you want nuggets or strips.

In a medium bowl combine buttermilk, 1 tablespoon hot sauce, garlic powder, 1 teaspoon paprika, cayenne, kosher salt and black pepper. Submerge the cut gator meat in the marinade, cover and refrigerate for 1 to 3 hours (minimum 1 hour) to tenderize and infuse spice.

While the gator marinates, heat a large skillet over medium heat. Add the chopped bacon and cook until just rendered, about 4 minutes. Add the crumbled spicy sausage and cook, breaking it up, until browned and cooked through, 5–6 minutes. Transfer cooked sausage and bacon to a plate lined with paper towels and leave about 1 tablespoon of rendered fat in the pan.

In the same skillet add 2 tablespoons butter. Sauté the diced onion, bell pepper and celery until softened and translucent, 5–6 minutes (the classic mirepoix/holy trinity). Stir in 1 tablespoon chopped parsley and remove from heat. Combine the cooled sausage-bacon mixture with the sautéed vegetables. Set aside to use later as a stuffing/finished topping.

Set up a breading station: bowl 1 — whisk eggs with milk; bowl 2 — mix flour, cornmeal, breadcrumbs (if using), remaining paprika, Creole seasoning, onion powder and a pinch of salt and pepper; bowl 3 — drained (buttermilk removed) marinated gator pieces laid on a rack or plate.

Remove gator pieces from the marinade, letting excess drip off. Dip each piece first into the flour mixture, then into the egg wash, then back into the flour mixture to form a double-coat. Press gently so the coating adheres well. Place coated pieces on a tray while you heat oil.

Pour vegetable oil into a heavy skillet or Dutch oven to about 1/2-inch depth and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30 seconds. Fry the coated gator pieces in batches, do not crowd the pan. Fry 2–3 minutes per side until golden brown and internal temperature reaches 145°F (63°C) and the crust is crisp. Transfer to a wire rack or paper towel-lined tray.

Once all pieces are fried, return the skillet to medium heat, add remaining 1 tablespoon butter and the reserved sausage-vegetable mixture. Toss the fried gator pieces into the skillet gently to heat through and coat with the savory sausage-veg mixture for 1–2 minutes so flavors meld. Taste and adjust seasoning with salt, pepper or extra hot sauce if desired.

Sprinkle chopped parsley over the finished gator and sausage, squeeze fresh lemon juice over top, and serve immediately with lemon wedges.

Whisk together mayonnaise, Creole mustard, 1 teaspoon hot sauce and 1 tablespoon lemon juice. Taste and adjust heat or acidity. Serve alongside the gator tail sausage for dipping.