Oyster Sausages

Preparation info

  • Makes

    2 pounds

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

These sausages were once common on Lowcountry tables, when oysters were more plentiful than meat, but few people make them today. They are either made into patties or stuffed into casings and are made with either veal or pork (though Sarah Rutledge made hers with both beef and mutton). I have made them with lamb, using some fresh pork fat, and I have increased the ratio of oysters. The marvelous thing about sausage making is that, as soon as the mixture is ground all together, you can fry a