Alligator Sausage and Creole Red Onions with Beer Gravy over Crab-Boiled Smashed Potatoes
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 2 tablespoons canola oil
  • 4 links smoked alligator sausage, such as Savoie’s or smoked pork sausage
  • 4 medium red onions, peeled and sliced
  • Kosher salt and freshly ground black pepper
  • 1 (12-ounce) bottle beer, such as Bayou Teche Biere or any stout ale
  • 2 pounds small boiling potatoes
  • 1 packet Louisiana crab boil, such as Zatarain’s
  • 1 stick unsalted butter
  • 1 tablespoon prepared horseradish
Instructions
  1. In a large covered skillet over medium-high heat, add the oil. Add the sausage links and brown on all sides. Remove the sausage to a platter and keep warm. Add the onions to the skillet and stir while separating the slices into rings. Continue cooking until the onions are browned. Add the sausage back to the pan and pour in the beer. Lower the heat to a simmer and cover. Cook until the beer reduces and thickens, about 15 to 20 minutes. If needed, add water to the pan. Turn off the heat and keep warm.
  2. In a large pot over high heat, add the potatoes. Add enough water to cover the potatoes and add the crab boil along with a pinch of salt.. Bring to a boil and continue cooking until the potatoes are tender when pierced with a skewer. Remove the potatoes and strain through a colander. Add the warm potatoes to a large mixing bowl, and add the butter and horseradish. Using a potato masher, smash the potatoes into chunks as the butter melts. Add salt and pepper, and stir to combine.
  3. For serving, spread the potatoes over a large platter, and place the sausages on top. Spoon over the onions and beer gravy so that it soaks into the potatoes. Serve family-style with Creole mustard on the side and ice-cold beer to drink.
Notes
I find the Savoie’s Alligator and Pork sausage at Rouse’s and you can buy it online at Cajungrocer.com, but feel free to use any quality, smoked sausage. I found Creole red onions (a sweeter variety) at a local farmer’s market, but feel free to use traditional red (purple) onions or even sweet Vidalia onions. Crab boil is readily available in Acadiana, but you can replace it with a ¼ cup of Cajun seasoning added to the water.
Recipe by Acadiana Table at https://www.acadianatable.com/2015/09/28/alligator-sausage-and-creole-red-onions/