Best 5 Oysters With Sausage Recipes

OYSTER STEW WITH ANDOUILLE POTATO MASH

Steps:

• Make the potatoes:
• In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels. Set aside.
• Put the potatoes in a large saucepan, add enough water to cover and 1/4 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and simmer until fork-tender, about 12 minutes. Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes. Mash the potatoes with a fork, add the andouille and cream, and stir to mix. Stir in the remaining 1/4 teaspoon salt and the black pepper. Keep hot over very low heat.
• Make the stew: In a large skillet over medium heat, melt the butter. Add the onion, salt, and black pepper and cook, stirring for 3 minutes. Add the garlic and cream and simmer for 3 minutes. Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes.
• To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew. Pass on a tray.

OYSTER AND SAUSAGE JAMBALAYA

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.

OYSTER DRESSING, BOLD WITH SAUSAGE

Steps:

• Melt butter in skillet, add celery and onion and mushrooms. Sauté till crisp/tender.
• Meanwhile, break sausage into pieces and brown in a separate skillet over med heat.
• Put Stuffing mix into a large bowl.
• Add the celery, onion and sausage.
• Chop oysters and add. Add as much of the juice as you like.
• Moisten with chicken broth, add more or less according to your liking.
• Put in buttered loaf pan and bake for about 25 min at 350°F.

OYSTERS WITH SAUSAGE

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.

OYSTER SAUSAGES

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.