Oyster Balls

A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 30 mins
• Yields: 12 balls

Ingredients

• 2  dozen  oysters
• 1⁄2 lb sausage
• 2  eggs, beaten
•  cracker crumb
•  salt and pepper, to taste

Directions

1. Simmer oysters in their own liquor until the edges curl.
2. Drain and chop finely.
3. Cook sausage meat, stirring while cooking.
4. Combine chopped oysters, fried sausage meat and half the beaten eggs.
5. Season with salt and pepper and shape into balls.
6. Dip balls into remaining egg and roll in cracker crumbs.
7. Fry in deep hot fat (380F) until golden brown.
8. Garnish with sliced lemon and dill pickle.