Alligator summer sausage?

here is one from a very accomplished sausage maker from another forum:

gator sausage

2 lb Ground alligator
2 lb Ground pork
1/2 lb Ground pork fat
1/4 cup Chopped onions
1/4 cup Chopped celery
1/4 cup Diced garlic
1/4 cup Chopped red bell pepper
1/4 cup Chopped parsley
1/4 cup Sliced green onions
1/4 cup Chopped sage
1/4 cup Chopped basil
Salt to taste
Freshly-ground black pepper to taste
Louisiana Gold pepper sauce to taste
15 x feet of Hog casings for stuffing

Method :
In large mixing bowl, combine all of the above ingredients with the exception of the casing. Add one cup of ice water to the mixture and using both hands, blend the ingredients well. Continue to mix in a rolling motion until the fat content of the pork coats the surface of the mixture. This is imperative if the sausage is to be moist and juicy since alligator by nature is quite dry. Once the ingredients are well blended, you may wish to check the seasonings by sauteing a small patty in a frying pan. Correct seasonings if necessary.
Stuff the sausage mixture in the hog casing and tie off in six inch links. To cook, poach the sausage in lightly-salted water for three to five minutes. Grill over pecan wood or bake in a 375 degree oven until golden-brown, approximately ten to twelve minutes.
This recipe yields about 25 six-inch links.

sounds snappy .

If the gator is super lean, I would try to have 25-30% fat in the mix. Pork back fat is best. Pork butt plus added fat would work. You could use just about any commercial venison summer sausage mix or kit. I would smoke with apple / oak / hickory mix. Start about 120 deg for an hour and then increase to 150 and then up to 180 till 152 deg internal. Cool in cold water bath till 110 deg (stops cooking process and keeps casings tight) and hang over nite then refrigerate.

Here is a real simple one that I stared with years ago that does not need casing.

Snacky Sausage
(Dr. R.J. Hochhalter)
5 lbs. medium grade ground beef(substitute 70 / 30 gator fat mix for the burger)
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. Smoke as in other recipe.
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

Thanks for the suggestions, I will give them a try this weekend and let you all know how it goes.

Wow that was awful. Not sure if it was me or that gator just don't take smoke very well. I tried two ways, 1 was gator and pork fat (70-30) and 2 was gator and pork and pork fat (70-30). The fat rendered out of the first one and had a mushy texture. The second one turned out more like a summer sausage should texture wise but tasted just as bad. I guess I should have known when I did not find anything online for alligator summer sausage. Now to try the fresh sausage recipe.