Oyster Sausages Recipes

Steps:

• Preheat the oven to 300 degrees F. Butter a 3-quart baking dish. Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes. Let cool and combine in a large bowl. Increase the oven temperature to 375 degrees F.
• Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes. Transfer the sausage to a paper-towel-lined plate using a slotted spoon. Pour off all but 1 tablespoon of the sausage fat.
• Melt 4 tablespoons of the butter in the skillet with the sausage fat. Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes. Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes. Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes. Remove from the heat.
• Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs. Season with the salt and black pepper and toss to coat.
• Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes. Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer.
• Preheat the oven to 450 degrees F. Place a large 12-inch cast-iron skillet into the oven.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
• Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter. Pour the cornbread batter into the skillet and spread evenly. Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes. Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack.

Steps:

• Make seasoning mix: Grind bay leaves and mix with remaining spices and herbs.
• In a heavy 7- to 8-quart pot or kettle melt butter over low heat. Add onions, green pepper, celery, garlic, parsley, Tasso and pork and brown over low heat, stirring constantly, 15 minutes. Add sausage and seasoning mix, mix thoroughly and continue cooking, stirring frequently, for 20 minutes. Add rice, raise heat to medium and cook 5 minutes, or until rice is lightly browned, stirring and scraping sides and bottom of pot. Add tomatoes, stock and oysters and mix gently. Raise heat to high, bring to a boil and cook, uncovered, 5 minutes. Cover pot, reduce heat to low and cook 40 minutes, stirring gently every 5 to 10 minutes. If too dry, add 1/4 to 1/2 cup water after about 30 minutes. Uncover pot, raise heat to medium and allow rice to dry out, about 10 minutes without stirring. Stir very gently, so as not to break up oysters and serve immediately.

Steps:

• Combine all the ingredients but butter and oil and mix well. Using sausage stuffer, stuff into casing, making each sausage about 5 inches long. Twist and tie.
• Prick with fork and poach in salted water 10 to 15 minutes, until firm. To serve, brown quickly on both sides in butter and oil.

Steps:

• Cook the sausage in a skillet until nicely browned on both sides. Arrange in the center of a platter with the oysters around it. Serve with lemon wedges.

Steps:

• Preheat oven to 375°. Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning. , Transfer to a large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.

Steps:

• Poach the sausages in water for about 15 minutes or until just cooked; cool.
• Slit the sausages almost in half and fill with the oysters; wrap the sausages in the bacon.
• Barbecue or grill, turning, until the bacon is cooked and sizzling.

Steps:

• Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
• In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
• Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.