© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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These sausages may be steamed, baked, or sauteed. Cover if baking.
2 pound oysters, shucked and drained, reserve liquid from oysters
1 garlic clove, finely minced
1 teaspoon freshly ground black pepper
1 egg, beaten
¼ cup chopped parsley
2 cup fresh bread crumbs
If using casings, prepare 4 feet (1 ½ inch diameter) hog casings by rinsing and soaking. Put oysters in bowl of food processor; coarsely chop. Add remaining ingredients and process until blended. Add enough of reserved liquid to make a stiff paste. Stuff mix into casings and twist off into 3 inch links.