Recipe - Oyster Sausage

2 pound Oysters; shucked,drained
(reserve liquid from
oysters)
1 Clove garlic; finely minced
1 teaspoon Freshly ground black pepper
1 Egg; beaten
One fourth cup Parsley; chopped
2 cup Fresh bread crumbs

If using casings, prepare 4 feet (1 One half " 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 " links.

These may be steamed, baked, or sauteed. Cover if baking.

Recipe by: Home Sausage Making

Posted to MCRecipe Digest by John Pellegrino gigimfg@ix.netcom.com on
Apr 23, 1998