A recipe for Scotch oysters from an Irish source

Mairin Ui Chomain calls them bouchees, but they are not French nor are they, strictly speaking, bouchees. These things are Scotch eggs in which an oyster replaces the egg, and they are as good as their template, which is extremely good.

• 18 or so shucked oysters
• flour for dredging the oysters
• about ½ lb sausage meat divided into 18 or so discs big enough to envelop an oyster
• 2 or 3 beaten eggs
• breadcrumbs for coating the sausage

1. Roll each oyster in flour and encase it in a sausage disc.
2. Dip each disc in egg and then coat it with breadcrumbs.
3. Deep fry the balls until crisp, usually in 3 or 4 minutes.

Note:

-None of us has encountered oysters coated in sausage and fried this way. It may, actually, be an authentic innovation.