Cold Oysters and Lamb Sausage

Makes12 patties

Cooking Methodsauteeing


Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer

Five Ingredients or LessYes


Taste and Texturemeaty, savory


  • 1 pound lean ground lamb, ground twice
  • 1/3 pound pork fat (lard), ground twice
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh sage
  • ½ teaspoon chopped fresh rosemary
  • ¾ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons unsalted butter
  • 4 to 6 oysters per person, freshly shucked


  1. In a mixing bowl, combine the lamb and pork fat with the garlic, parsley, sage, rosemary, salt, and pepper and mix well.

  2. Using about ¼ cup of mixture for each patty, shape into 12 small round patties about ¾-inch thick. Melt the butter in a large skillet over medium-high heat. Add the sausage patties and reduce the heat to medium. Brown the patties evenly on both sides for about 5 minutes, turning once. The patties should be served medium rare.

  3. Place on paper toweling and pat dry. Serve immediately with the raw oysters.


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