I cooked up an alligator/pork sausage this morning, (275° for 1 hour.)
I sliced up half of the 1/3# link and added it to scrambled eggs with processed Swiss cheese.
Does it taste like chicken? No. It seems to have a taste all it's own. It's stronger, maybe even a little gamey, but rich and good!!!
The andouille sausage appeared to be cooked, so I sliced up a half link, and tasted a piece. It's very good too.
I decided to use the other rib eye steak for beef stew. I fried it up like a regular steak, and when it cools, I'll cut it up with my kitchen shears and start the stew using fresh carrots, onion, celery and potatoes in some stock from the freezer. My fresh thyme could stand a haircut, so I'll use that and a bay leaf.
For dinner, I'm oven frying some breaded chicken pieces I bought. The stew will be better for dinner tomorrow.
I'm also going to do something with the zucchini I got too. Probably stuffed with sausage/cornbread stuffing I found in the freezer while rearranging to make room for all the new food.
What's cooking at your place?