Oyster Balls

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

Ready In:
30mins
Yields:
Units:

ingredients

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

directions

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

@Molly53
Contributor
@Molly53
Contributor
"A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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  1. Molly53
    A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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