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General News · 20th May 2012
Barry Glickman
This was the best yet! The community atmosphere was totally palpable and the foods wonderful. The weather helped. We are grateful to all of those who made the event possible.
Amanda and I developed an oyster recipe which with the help of John and De allowed pots of shucked oysters to be transformed into sausages. These were served with a wasabi and lemon sauce.
Many have asked where to buy the product o the island. The best we can do is to provide a recipe. Instead of making sausages we suggest that you try making patties and frying them. Less of a challenge that stuffing sausage casings!

4 feet small diameter hog casing
1 liter shucked and drained oysters, reserve the liquid
½ liter fresh breadcrumbs
1 teaspoons course salt
1 teaspoon coarsely ground black pepper
egg whites from two eggs
¼ cup finely chopped parsley
4 cloves of garlic finely minced
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Rinse and wash the casings, store in water.
Process the oysters in a food processor until well chopped, maybe 3-4 pulses at medium power.
Add breadcrumbs, salt, pepper, parsley, garlic, lemon juice and zest and mix by hand until well blended. Add reserve oyster liquor to make a thick but not runny paste.
Stuff the mixture into the prepared casings and prick with pin or sharp implement to release air pockets.
Blanch in softly boiling water for 7 minutes, remove and then fry in vegetable oil or BBQ until crisp and brown. After blanching, the sausages can be stored in the cold for 24 hours but they should be eaten within one day.
Serve while hot with Lemon Wasabi Sauce.

Lemon Wasabi Sauce
200 ml mayonnaise
1/2 tablespoon dried dill
¼ teaspoon course salt
¼ teaspoon course pepper
4 tablespoons lemon juice
1/4 cup sour cream
25 ml wasabi paste or 25 ml Tabasco sauce
Sprinkle of cayenne pepper for colour

Mix all ingredients in a blender or by hand until homogenized. Serve on hot sausages.