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Marble Surface

Gator Tail Gilzzy

Updated: 4 days ago

Makes about 3.5 pounds of sausage

Gator Tail Meat

1 Pound

Pork Belly

1 Pound

Pork Tenderloin

1.25 Pound

Pro Seasoning BBQ

3 Tablespoons

Yellow onion, small dice

1/2 cup

Green bell pepper, small dice

1/2 cup

Jalapeno pepper, small dice

1 Tablespoon

Celery, small dice

1/2 cup

Pro Seasoning All Purpose

1 Tablespoon

Brown sugar

2 Tablespoons

Dijon Mustard

2 Tablespoons

Pork Sausage Casing

2 to 3

For the Topping

Red Bell Pepper, sliced

1 each

Yellow Onion, sliced

1 each

Red Wine Vinegar

2 Tablespoons

Brown Sugar

2 Tablespoons

Avocado oil

2 Tablespoons

Pro Seasoning All Purpose

1 teaspoon

Equipment list:

Meat grinder

Stainless steel bowl x 3

Sausage Stuffer


Method of prep:

Clean and sanitize all of your equipment. Chill the bowls, sausage stuffer, and meat grinder parts in the freezer.

Preheat a sauté pan over medium high heat. Small dice about 3 Tablespoons of the pork belly and add it to the pan. Cook the pork belly until about 3 Tablespoons of fat is rendered into the pan. Next, add the peppers, onions, and celery to the pan. Sweat the veggies over medium heat for about 5 minutes. Add the BBQ Seasoning and All Purpose Seasoning to the pan and stir. Spread the veggie mixture onto a sheet tray and cool completely. The mixture must be below 41 degrees F before adding it to the meat.

While the veggies are cooling, remove the silver skin from the pork loin. Next, remove any sinew from the gator tail. This will help prevent the grinder blade from getting bogged down with sinew. Dice the pork loin, gator tail, and pork belly into about 1 inch cubes. In a chilled bowl, mix together the meat, chilled veggies, and any remaining ingredients. Mix thoroughly. Place the whole bowl into the freezer to chill down while you prepare the meat grinder and sausage casings.

To prepare the casings, rinse thoroughly with cold water (like you're filling a water balloon). This will remove any salt the casings are packed in. Set the casings aside in the fridge. Remember, the casing are raw meat, so don't cross contaminate with other ready to eat foods! Work clean!

Set your grinder up, and then take one of the stainless steel bowls out and fill halfway with ice. Set the bowl with the meat on top of the bowl with ice. Set the third chilled bowl out to catch the ground meat out of the grinder.

Grind the meat mixture on the medium sized die.

Once the meat is ground, set the bowl in the freezer to chill while you prepare your sausage stuffer.

Clean your meat grinder and sanitize your work area.

Stuff the meat into the bulk part of the sausage stuffer, pressing out any air (air is the enemy). Next, crank the handle or start the stuffer until the sausage stuffer tube is full of meat. You have to do this so it makes putting the casing on easier! Next, feed the casing on and start the sausage stuffer. Twist off the desired length of sausages as needed.

To cook your sausage, you can grill, roast, boil, smoke, and even sauté as long as the internal temperature is above 165 degrees F.

For the topping:

Place a sauté pan over medium heat. Add avocado oil. When the oil begins to shimmer, add the peppers and onions. Cook peppers and onions while stirring occasionally for about 5 minutes. Add the seasoning, vinegar, and sugar. Cook for another 5 minutes. Use as a topping for your glizzy!

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