Oyster Sausages

• 2 cups minced raw oysters
• 3/4 cup chopped beef suet
• 2 cups fresh white bread crumbs
• 1 1/2 teaspoons lemon juice
• 18 teaspoon allspice
• 18 teaspoon nutmeg
• 18 teaspoon freshly ground black pepper
• Salt to taste
• 2 tablespoons butter
• 1 tablespoon oil

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

oysters, beef suet, fresh white bread crumbs, lemon juice, allspice, nutmeg, black pepper, salt, butter, oil

Taken from cooking.nytimes.com/recipes/3336 (may not work)