Cold Oysters and Lamb Sausage Recipe

Name: Cold Oysters and Lamb Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 teaspoon chopped fresh rosemary; 3/4 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 2 tablespoons unsalted butter; 4 to 6 oysters per person, freshly shucked

Servings: persons

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 1/4 cup of mixture for each patty, shape into 12 small round patties about 3/4-inch thick.
3
Melt the butter in a large skillet over medium-high heat.
4
Add the sausage patties and reduce the heat to medium.
5
Brown the patties evenly on both sides for about 5 minutes, turning once.
6
The patties should be served medium rare.
7
Place on paper toweling and pat dry.
8
Serve immediately with the raw oysters.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound lean ground lamb, ground twice, 1/3 pound pork fat (lard), ground twice, 1 garlic clove, minced, 2 tablespoons chopped fresh parsley, and more.

Yes, Cold Oysters and Lamb Sausage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Oysters and Lamb Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions