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Lamb Sausage with Fresh Oysters


This simple recipe has “winter” written all over it. You can find Blue Point oysters at Hudson Valley Seafood, in Central Valley.

Makes 12 patties


1 pound lean lamb, ground twice

1/3 pound pork fat, ground twice

1 small clove garlic, finely minced

2 teaspoons rubbed sage, crumbled

1/2 teaspoon coarsely milled black pepper

2 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon salt

2 tablespoons unsalted butter


  1. In a mixing bowl, combine the lamb, pork fat and seasonings (garlic, sage, parsley, rosemary, salt and pepper) and mix well.
  2. Using about 1/4 cup of mixture for each, shape small round patties. Set aside.
  3. Melt the butter in a skillet over medium-high heat. Place the patties in the skillet, reduce heat to medium and brown patties evenly on both sides, turning once.

Serve with freshly opened oysters (allow at least six per person).​

From Christopher Idone, Christopher Idone’s Glorious American Food, Random House, 1985; $49.95 hardcover. Used with permission

Hudson Valley Restaurant Week is back this April 8-21!