Crocodile (camen) sausage recipe?

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Thewitt
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Crocodile (camen) sausage recipe?

Post by Thewitt » Fri Dec 27, 2013 16:33

I'm going to be getting several kilos (could be as many as 20...) of local camen next week and need to make sausage from them.

Anyone have a nice recipe for crocodile sausage?
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Post by ssorllih » Fri Dec 27, 2013 16:47

El Ducko, posted a recipe for tuna chorizo it should be found in the recipe files here.
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Post by redzed » Fri Dec 27, 2013 17:26

I have eaten crocodile meat on three occasions. Once grilled like a steak, and two other times breaded and deep fried. The meat is white and and lean and if I were to make sausage I would craft it from recipes for poultry sausages. You will also need to add fat otherwise it would be the same as if you made it from white chicken meat. So if you can add pork fat, it might work well.

Please post what you ultimately will do.
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Post by Big Guy » Fri Dec 27, 2013 22:38

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.
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Post by Thewitt » Sat Dec 28, 2013 00:26

I'm waiting on a reply for whether or not I can include pork in the sausages - I'll know on Monday... Sometimes being in a Muslim country has it's dietary challenges.

Big Guy, have you eaten sausage from that recipe?
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Post by Big Guy » Sun Dec 29, 2013 20:44

These sausage taste great with gator and pork. I don't think there would be much difference with crock instead of gator, but you need the pork to give it succulence and bindability
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Post by ssorllih » Sun Dec 29, 2013 20:52

Big Guy wrote:These sausage taste great with gator and pork. I don't think there would be much difference with crock instead of gator, but you need the pork to give it succulence and bindability
Perhaps you could substitute chicken thighs and skin for the pork. What will be used for the casings?
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Post by el Ducko » Sun Dec 29, 2013 23:20

ssorllih wrote:... What will be used for the casings?
This just cries out for something exotic, but it's hard to beat good ol' hog casing. (Crockie- or Allie-casing probably is hard to come by.) Maybe something exotic for a gravy would be appropriate, when they're cooked?

...say, a nice sauteed puree of some sort of Malaysian flora or fauna. ...reduction of roasted rodent or boiled beast. ...essence of exotic eau de entrails, perhaps.. ...organic, of course.

WooHoo! ...endless variations come to mind (especially when under the influence of bourbon, which is itself a...)

Awww, never mind. You can always fall back on "tastes like chicken" and make a skillet gravy.
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Post by Chuckwagon » Sun Dec 29, 2013 23:39

Duk casing? :twisted:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by el Ducko » Sun Dec 29, 2013 23:55

Yikes!

I had more in mind something like the Utah Chuck-Critter.. ...usually stringy and tasteless, they nonetheless come into their own when offered up with a side of onions and garlic and stink-weed. After eating the veggies and, optionally, the iron pot, you then toss out the critter.
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Post by Thewitt » Mon Dec 30, 2013 03:52

Big Guy wrote:These sausage taste great with gator and pork. I don't think there would be much difference with crock instead of gator, but you need the pork to give it succulence and bindability
Nice to hear. I'll scale the recipe for my test sausages and see what my customer thinks.
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Post by Thewitt » Mon Dec 30, 2013 03:54

ssorllih wrote:
Big Guy wrote:These sausage taste great with gator and pork. I don't think there would be much difference with crock instead of gator, but you need the pork to give it succulence and bindability
Perhaps you could substitute chicken thighs and skin for the pork. What will be used for the casings?
They are ok with pork, so I'll be making up two different sizes - one in hog casings and the other in sheep casings.
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Post by Thewitt » Mon Dec 30, 2013 04:11

el Ducko wrote:
ssorllih wrote:... What will be used for the casings?
This just cries out for something exotic, but it's hard to beat good ol' hog casing. (Crockie- or Allie-casing probably is hard to come by.) Maybe something exotic for a gravy would be appropriate, when they're cooked?

...say, a nice sauteed puree of some sort of Malaysian flora or fauna. ...reduction of roasted rodent or boiled beast. ...essence of exotic eau de entrails, perhaps.. ...organic, of course.

WooHoo! ...endless variations come to mind (especially when under the influence of bourbon, which is itself a...)

Awww, never mind. You can always fall back on "tastes like chicken" and make a skillet gravy.
:mrgreen:
Turns out these are not cayman after all, but full grown crocodiles from a farm. They want to expand their product offerings in both their retail and wholesale markets and additional ways to package meat is high on the list.

Should be interesting.

I asked him about the possibility of casings from butchered crocs. I'll be visiting during a slaughtering session to check out the options myself
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Post by bkleinsmid » Fri Jan 31, 2014 18:31

Morn'n All......back when I was raising Emu's, the owner of the smoke house I used for sausage told me he had gone to a seminar in Texas to learn more about working with Emu meat. They told him that the preferred fat was chicken in that it was the mildest flavor. So for a thought, maybe chicken fat would be better than pork to keep as much of the gator flavor.

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Post by Thewitt » Sat Feb 01, 2014 10:15

I have used chicken fat with skin in the past and I'm not keen on the texture. Pork back fat is still the best, though it does prevent the Muslims from partaking of the crocodile sausages. The owner loved the samples, but I do need to make up another batch without pork fat and using halal casings...
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