Tuesday, September 11, 2012

How to replicate Cordray's alligator casserole?

Hi there! I've been searching for some alligator recipes, which there are plenty, and stumbled across your website!  I am interested in making your alligator sausage casserole and your sausage dip.  I live in Knoxville, TN (we play the Florida Gators this weekend!) and am getting some meat from the local seafood place, so I don't have access to your brand ingredients (eggs and cheese primarily).  What and where do you recommend me using instead?  And what exactly are the eggs??!!!  Thank you and look forward to hearing back from you soon!!

MY REPLY: I'm just not sure you can replicate the deliciousness of our sausage casserole with any ordinary ingredients! It's made with fresh Cordray Farms free range eggs. The sausage is Cordray Brothers sausage made with our 50 year old family recipe. The cheese is Red Rind Hoop Cheese fresh cut from a 20 lb cheese wheel from Wisconsin. The alligator is from a wild alligator taken from the salty backwaters of SC. I recommend you come see us in SC :)

Cordray Brothers Alligator Sausage Casserole

Preheat oven to 350 degrees. Grease a 9X13 casserole pan.

1 pack of Cordray Brothers alligator sausage
9 Cordray Farms eggs
24 oz. of shredded hashbrowns
10 oz. of shredded Cordray's cheese (Save a little for sprinkling over the top.)
3/4 cup milk
4 tablespoons of melted butter

Brown sausage until fully cooked. Combine all ingredients in a mixing bowl. Pour combined ingredients into bakeware. Sprinkle remaining cheese on top. Cook at 350degrees for one hour until heated throughout. Try this recipe with any Cordray Brothers sausage from venison or pork.

No comments: