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Smoked Alligator Sausage

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Refrigerate your sausage overnight to allow the cure to work
  7. The next day follow a low and slow smoking schedule.
  8. Cook sausages low and slow to an internal of 145f
  9. Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours

Here are a few things you might find useful when making a smoked sausage

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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Print Recipe
5 from 1 vote

Smoked Alligator Sausage

A great way to enjoy South Louisiana gator
How much do you want to make? 2270 grams


  • 908 g Alligator Meat
  • 908 g Pork Shoulder
  • 454 g Pork Back Fat
  • 20 g Onion chopped
  • 30 g garlic chopped
  • 30 g celery chopped
  • 30 g bell pepper chopped
  • 26 g green onion chopped
  • 15 g fresh parsley chopped
  • 4 g fresh sage chopped
  • 30 g salt
  • 5.7 g Insta cure #1
  • 11 g black pepper
  • 15 ml Crystal Hot Sauce
  • 68 grams non fat dry milk powder
  • 3 g sodium erythorbate This is a cure accelerator. If you add this ingredient, you can cook your sausages immediately after stuffing. If you omit this ingredient you have to wait 12 hours to cook this sausage
  • 1 cup ice water beer also works well
  • hog casings

Optional Ingredients for an even more "Cajun" flavor


  • Clean meat from any silver skin and arteries. Chill the meat so that the temperature is below 34f (1.1c)
  • Prepare all of the vegetables and spices and set to the side.
  • Grind chilled meat and fat on a medium course plate. Rechill. Keep the temp under 34f (1.1c)
  • grind the chilled meat again along with all of the vegetables and spices though a medium course plate.
  • Combine the rest of the ingredients (liquids, binder) and mix till the meats turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.
  • Stuff mixture in casings and tie off to desired size. If you notice any air pockets, be sure to prick them out
  • Smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 160°F.
  • If you have a digital smoker this is a great cooking schedule:
    1.5 hours at 100f (37.7c) – this dries out the sausage (leave the dampers wide open)
    1.5 hours at 125f (51.6c) – this is when I start applying smoke
    1 hour at 155f (68.3c)
    1 hour at 175f (79.4c)
    then I bump up to 200f (93.3c) until I reach an internal of 145f (62.7c)
  • If you are cooking on a pit or offset here's a different way:
    on indirect heat start smoking sausages while the pit is at 150f (65.5) and smoke for 3 hours.
    Increase the temperature to 200f (93.3c) and cook till you get to an internal of 145f (62.7c)

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