Exotic Crocodile Sausage

Ingredients

Crocodile meat

2 pounds, cut into small pieces

Pork fatback

1 pound, cut into small pieces

Sausage casings

3-4 meters, soaked in warm water

Garlic

4 cloves, minced

Salt

1 teaspoon

Black pepper

1 teaspoon, freshly ground

Cayenne pepper

1 teaspoon (adjust to taste)

Olive oil

1 tablespoon (for grilling)

Mustard

for serving

Chopped fresh herbs (optional)

for garnish

Instructions

1. Begin by cutting the crocodile meat and pork fatback into small pieces. Place them in the freezer for about an hour until they are partially frozen; this will make grinding easier.
2. Using a meat grinder, grind the partially frozen meat and fatback into a large bowl. If you don't have a grinder, ask your butcher to do this for you.
3. Add the minced garlic, salt, black pepper, and cayenne pepper to the bowl. Mix thoroughly until the spices are evenly distributed in the meat mixture.
4. Rinse the sausage casings under warm water and then place them in a bowl of warm water to soften.
5. Carefully stuff the sausage mixture into the casings, twisting them into links of your desired size. Be cautious not to overstuff, as the sausages need room to expand while cooking.
6. Once stuffed, tie off the ends of the casings securely. Place the sausages in the refrigerator for a few hours to firm up and develop flavors.
7. When ready to cook, preheat your grill to medium heat. Lightly coat the grill grates with olive oil to prevent sticking.
8. Grill the sausages for about 15 minutes, turning occasionally, until they are cooked through and browned. Ensure the internal temperature reaches 160°F (71°C).
9. Serve hot with mustard on the side, and garnish with chopped fresh herbs if desired.