Oyster and Veal Sausage

Preparation info
  • Yields about

    2 pounds

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

This peculiar sausage is an antique recipe from the eastern shores of the Chesapeake Bay. As a breakfast meat, it is much lower in fat than pork sausage, and so delicate it is perhaps best at lunch or light suppers.


  • 4 ounces (115 g) butter
  • ½ cup (118


Melt the butter in the skillet or sauté pan and sauté the mushrooms and onions well, until all moisture is evaporated. Let cool and turn into a mixing bowl. Chop the veal coarsely if using a grinder or very finely if using a knife or cleaver. Add to the bowl along with the small stale bread cubes, parsley, nutmeg, peppers, and salt. Chop the raw, shucked oysters coarsely in the same manner as t