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Mountain Oysters, Wild Hog Sausage and Brain Casserole and Yellow Grits


Pork Casserole

  • 2 TBS Olive Oil
  • Wild Hog Sausage
  • 6 Eggs
  • Hog Brains
  • tsp Clowney’s seasoning salt
  • 1/2 tsp pepper
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • 1.5 Cups of Cheddar Cheese
  • Cooking Spray
  • 3 Slices of Bread
  • 1/2 pint of half n half

Mountain Oyster

  • Pig Testicals
  • Clowney Seasoning Salt
  • Flour
  • Olive Oil

Yellow Grits

  • 2 Cups of Chicken Broth
  • 1 Cup of Yellow Grits
  • Salt
  • Pepper
  • Stick of Butter
  • 1/2 Pint of Heavy Cream


Pork Casserole: Heat Olive Oil and add wild hog sausage to brown. Crack 6 eggs in a bowl and whist. Add hog brains to eggs and stir. Then add Clowney’s seasoning salt, add pepper, crushed red pepper, salt, and cheese, stir well. Spray casserole dish with non stick spray. Crumble three slices of bread into bottom of casserole dish. Add sausage to egg mixture. Pour over top of bread in casserole dish. Pour half in half evenly over top. Bake at 350 degrees for 30 to 40 minutes.

Mountain Oyster: Remove outer membrane, then slice meat into thickness you desire. Season meat and flour with Clowney seasoning, heat olive oil in skillet, dredge meat in flour and fry in olive oil. Fry on each side, when done, drain on a paper towel.

Yellow Grits: Bring broth to a boil, add grits, bring back to a boil, add butter, turn down heat, add cream and let cook on low heat, stirring occasionally.

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