Oyster Sausages 6.000

Deb Lindsey for The Washington Post

Oct 6, 2010

You needn't have a meat grinder to make sausage. Simply buy some bulk (country) sausage and season it to your liking.

These delicious appetizers traditionally are served with lemon wedges and toast points on a bed of lettuce. Better still is to make Italian-style bruschetta, brushing baguette slices with olive oil and drying them in a low-heat oven until they are crisp.


Servings: 6

Yield: Makes 12 small sausage patties

Ingredients
  • 1/2 cup (About 6 3/4 ounces) freshly shucked oysters, drained and chopped
  • 4 ounces sausage meat (without casings; see headnote)
  • 1 large egg yolk
  • 2 tablespoons plain dried bread crumbs
  • Salt
  • Freshly ground black pepper
  • Fresh or dried herbs of your choice
  • Lettuce leaves, for serving
  • 3 to 4 tablespoons vegetable oil (may substitute clarified butter; see NOTE)
  • Lemon wedges, for serving

Directions

Combine the oysters and sausage in a mixing bowl, then add the egg yolk and bread crumbs. Season with salt and pepper and your choice of herbs to taste; mix well. Pinch off a little piece of the sausage and fry in a dry skillet so you can check the level of seasoning and correct as needed. Form the sausage into 12 small patties.

Line a plate with a few layers of paper towels. Place lettuce leaves on individual plates.

Add just enough of the oil to coat the inside of a medium skillet; place over medium-high heat. When the oil starts to shimmer, add the sausage patties and cook on each side for about 2 minutes or until they are browned and cooked through. Transfer to the lined plate to drain for a minute or so, then place atop the beds of lettuce on individual plates.

Serve immediately, with lemon wedges.

NOTE: To clarify butter, heat it slowly over low heat in a medium saucepan. After it has melted, let it stand for 10 minutes, then use a spoon to skim off the foamy solids on the top. Pour off the clarified butter, leaving the watery residue in the pan. (One cup of unsalted butter should yield 3/4 cup of clarified butter.)

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Recipe Source

From cookbook author John Martin Taylor (a.k.a. Hoppin' John).

Tested by Edward A. Lichorat.

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