Poached Alligator Sausage on Warm German Potato Salad with Garlic Aioli - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Poached Alligator Sausage on Warm German Potato Salad with Garlic Aioli

2 hours Cook Time
Makes 6 servings

Alligator Sausage
Ingredients:

2 ½-3 lbs         Alligator meat, small diced
¼ cup              Minced Shallots
1 Tbl                Minced Garlic
1 Tbl                Minced Sage Leaves
1                      Whole Egg
1                      Lemon
Salt & Pepper to Taste

Instructions for Preparation:

Combine all ingredients into food processor and purée until smooth, then pull a small portion of the mixture and saute to test for seasoning.
In plastic film, wrap alligator into the form of a sausage and poach in pan at 180 degrees F for 30 minutes or until internal temperature reaches 165 degrees.  Unwrap and cool until set (about two hours), or serve immediately.

German Potato Salad

Ingredients:
3 lbs                 New Potatoes, quartered
1/4 cup              Red Bell Peppers, Julienned
1/4 cup              Red Onions, Julienned
1/4 cup              Green Bell Peppers, Julienned
1 Tbl                Minced Garlic
1 oz                 Minced Parsley
1 and 1/2 cups          Olive Oil
1/4 cup              Lemon Juice
Salt & Pepper to taste

Instructions for Preparation:

Boil potatoes until knife tender; combine with rest of ingredients and mix well, depending on preference of texture.

Aioli

Ingredients:
2 Tbl                Garlic
4                      Egg Yolks
1 and 1/2 cup           Olive Oil
2 tsp                Salt
1 tsp                White Pepper
1/4 tsp               Cayenne
1                      Lemon

Instructions for Preparation:

Combine all ingredients except yolks and lemon into food processor and puree; slowly drizzle oil into mixture while it purées to allow it to emulsify.
After oil is combined, squeeze lemon juice into aioli until incorporated, careful not to beat too much lest the emulsion break.

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