You could try this recipe. I have used it for beef, venison, elk, bear and goose. It is for a summer sausage type product. I would use 4lb gator to 1 pound ground pork or cheap sausage to add some fat content to hold it together. For fresh I would use the same meat portions and try a Bratwurst seasoning mix.
5 lbs. meat
5 rounded tsp. Morton Tender Quick Salt
2½ tsp. mustard seed
3 tsp. coarse ground pepper
1½ tsp. garlic powder
1½ tsp. onion powder
Mix all ingredients in large bowl, cover and refrigerate.
Next day, mix thoroughly again and refrigerate. Let set all of the next day (refrigerated). On the fourth day, form into 5 rolls. Place in smoker and smoke with apple wood at 150 for a couple hours and then set at 180 till internal is 152.
This sausage forms its own casings.
A note of warning – use only Tender Quick Salt and as specified; do not reduce the amount or proportion. However, the amounts of spices may be varied to suit your taste.