• 8servings
  • 824calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 quart parchment paper

  3. 1 quart unsalted butter

  4. 1 quart shucked oysters

  5. 1 tablespoon garlic

  6. 1 teaspoon freshly ground black pepper

  7. 1 egg

  8. 1/4 cup flat-leaf parsley

  9. 2 cups breadcrumbs

Instructions Jump to Ingredients ↑

  1. Butter one side of parchment paper, set aside place oysters into the workbowl of a food processor pulse briefly to coarsely chop add garlic, pepper, egg, parsley, and breadcrumbs process until well blended, adding reserved liquor as needed to make a firm paste spoon onto one edge of parchment paper rollup to form a sausage, tie ends with cotton twine place into a hotel pan and weight down with a plate pour hot water into hotel pan to completely cover sausage poach in a medium oven just until firm remove from poaching liquid and allow to stand briefly remove and discard parchment gently cut into slices arrange onto a serving platter garnish with sauce as desired serve at room temperature


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