Oyster sausage

2 pounds

Ingredients

Quantity Ingredient
4 Feet small hog casings
2 pounds Shucked fresh oysters, drained, reserving liquid
1 clove Finely minced garlic
1 teaspoon Coarse grind black pepper
1 Egg, beaten
¼ cup Chopped parsley
2 cups Fresh bread crumbs

Directions

Prepare casings. Pulse oysters in food processor unti coarsley chopped. Add remaining ingredients and process until well blended.

Add enough reserved liquid to form a stiff paste. Stuff casings and twist off into 3-4" lonks.

Source: Home Sausae Making by Charles G. Reavis ISBN: 0-88266-477-8 typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 12-09-94

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