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Pork & Alligator

Pork & Alligator

This sausage starts with a blend of pork and alligator with a hint of crab boil seasoning. It is then slow smoked to perfection which gives it a great taste and its tender snap!

Allergen Information:

  • Gluten free
  • Dairy free
  • Made with Pork

Ingredients:

Pork, water, Alligator, textured soy protein, salt, Soluble Crab Spice (Polysorbate 80, Natural Flavor, Water, Potassium Sorbate, Sodium Benzoate) spices, sugar, monosodium glutamate, sodium phosphate, sodium nitrite, sodium erythorbate, hog casing.

Storage Instructions:

Keep Refrigerated and use by the date stamped on the package. After the package has been opened, it is good to eat for seven days.

Cooking Instructions:

Skillet: Cut the sausage to your liking, and place the sausage into the skillet and simmer for approximately 14 minutes, flipping frequently, until the sausage is cooked through to your liking.

Grill: Preheat grill to medium heat. Place the sausage links on the grill. Grill for about 5-9 minutes, flipping frequently to prevent burning.

Oven: Preheat oven to 375F. Place sausage links on a baking sheet or in a baking dish. Bake for around 10 minutes, turning the sausage half-way through, until it is cooked to your liking.

Nutrition Facts

Serv. Size 2 oz. (56g), Servings Per Container 6, Calories per serving 160

* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrients Amount/Serving % Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Trans Fat 0g 0%
Cholesterol 25mg 8%
Sodium 670mg 28%
Total Carbohydrates 1g 0%
Dietary Fiber 1g 4%
Sugars 0g
No added sugars
Protein 9g
Vitamin A 4%  •  Vitamin C 0%  •  Calcium 2%  •  Iron 6%

Available online in custom 6 and 12 Pack Coolers:

Purchase Online
  • Finest Cuts of Pork

    We combine the best pork with our secret blend of herbs and spices.

  • Fresh Spices

    We use whole all-natural ingredients to make our authentic solid seasoning.

  • Hickory Smoked

    We prepare our sausage the traditional way, in a hickory-burning smokehouse.