Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds ground alligator
- 2 1/2 pounds ground pork and pork fat
- 1/4 cup sliced scallions
- 1 medium onion
- 1/2 stalk celery
- 1 red pepper
- 6 garlic cloves
- 1/4 cup broad-leaf parsley
- 1/4 cup fresh sage
- 1/4 cup fresh basil
- salt and pepper
- spicy sauce to taste
- 15 feet casing for stuffing
Directions
Slice the scallions thinly. Roughly chop the onion, celery, and red pepper.
Combine all the ingredients with the alligator, pork, and seasonings in a large mixing bowl. Add one cup of ice cold water to the mixture and knead the ingredients using both hands for 10-15 minutes, or until the pork fat is evenly distributed throughout the mixture.
Finely dice the garlic. Chop the parsley, sage, and basil.
To check the seasonings, cook a small quantity in a frying pan, taste, and correct for salt, pepper, and spice as necessary.
Stuff the sausage casing and tie off in links of approx. 6 inches long.
To cook, boil for 3-5 minutes and then grill or bake until golden brown, approx. 10-12 minutes at 350F.
Category:Honduran Recipes
Category:Honduran Meat Dishes