Oyster and Veal Sausage

Name: Oyster and Veal Sausage
Yield: Yields about 2 pounds
Cuisine: United States
Ingredients: 1 teaspoon salt; 2 cups (475 ml) stale, small white bread cubes; 3 tablespoons chopped fresh parsley; ½ teaspoon ground white pepper; ½ cup (118 ml) chopped onions; 8 ounces (225 g) lean veal with no fat or tendons; Flour, salt, and freshly ground black pepper for dredging; 1 egg; 2 cups (475 ml) raw, shucked oysters; Butter or bacon fat for frying; Hog intestine casings for making link sausages. (See for more information on using casings.); 4 ounces (115 g) butter; ½ cup (118 ml) chopped mushrooms; ⅛ teaspoon ground cayenne pepper; ⅛ teaspoon freshly grated nutmeg

Preparation info

Yields about
2 pounds

Difficulty
Medium

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.

Ingredients

4 ounces (115 g) butter
½ cup (118

Americas
United States
Supper
Lunch

Method

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