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Altoona “Nut hut”

Mountain oyster Sauce

Phyllis Goff, Altoona, Ks

Ingredients

2 cups catsup (or family size bottle)
¼ cup cider vinegar
¼ cup sugar
3 tbsp liquid smoke
¼ tsp celery seed
¼ tsp ground sage
¼ tsp black pepper
¼ tsp garlic salt

Lagniappe

This sauce provided by Louis Goff for my dad back in high school, comes
from the Nut Hut in Altoona Kansas; it is their signature sauce for their
signature dish “Mountain Oysters” for over 60 years. Located on Kansas
Hwy 69, people from all over the country visit this South East Kansas dive
for the MO sandwiches they are famous for. While this sauce is undoubtedly
the secret to these famous sandwiches, it is equally good on any type BBQ
beef or pork.

The other secret to these Mountain Oysters is the preparation. The Mountain
Oysters are brined in milk & black pepper for several hours, sliced very thin
and tenderized prior to breading them in a mixture of 1 cup flour, ¼ cup corn
meal, ¼ tsp kosher salt, ¼ tsp black pepper and ¼ tsp garlic powder. Dredge
the coated oysters in milk and roll them in the flour mixture again. Place a
couple of shakes of hot sauce in your cooking oil and deep fry at 350 till the
fries become light and begin to float, be careful not to overcook. The longer
you cook Mountain Oysters the tougher they become. Serve on a warm
hamburger bun with lettuce, tomato, red onion and the MO sauce.

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