A Drool-Worthy Oyster Sausage Recipe We Discovered at a Carolina Inn Event

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Screen Shot 2016-04-20 at 7.15.28 AMA huge fan of sparkling wine and oysters, our Senior VP of Content Andrea Griffith Cash recently attended the Carolina Inn‘s Bubbles & Pearls Dinner and was blown away by the oyster sausage – what a genius idea! Serve it over grits for a hearty brunch!


1/2 cup (About 6 3/4 ounces) freshly shucked oysters, drained and chopped

4 oz. sausage meat (without casings)

1 large egg yolk

2 Tbsp. plain dried bread crumbs


Freshly ground black pepper

Fresh or dried herbs of your choice

Lettuce leaves, for serving

3 to 4 Tbsp. vegetable oil (may substitute clarified butter – see note)

Lemon wedges, for serving


  1. Combine the oysters and sausage in a mixing bowl, then add the egg yolk and bread crumbs. Season with salt and pepper and your choice of herbs to taste. Mix well. Pinch off a little piece of the sausage and fry in a dry skillet so you can check the level of seasoning and correct as needed. Form the sausage into 12 small patties.
  2. Line a plate with a few layers of paper towels. Place lettuce leaves on individual plates.
  3. Add just enough of the oil to coat the inside of a medium skillet; place over medium-high heat. When the oil starts to shimmer, add the sausage patties and cook on each side for about 2 minutes or until they are browned and cooked through. Transfer to the lined plate to drain for a minute or so, then place atop the beds of lettuce on individual plates.
  4. Serve immediately, with lemon wedges.

Note: To clarify butter, heat it slowly over low heat in a medium saucepan. After it has melted, let it stand for 10 minutes, then use a spoon to skim off the foamy solids on the top. Pour off the clarified butter, leaving the watery residue in the pan. (One cup of unsalted butter should yield 3/4 cup of clarified butter.)

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Andrea Griffith Cash

Andrea Cash is the former Senior VP of Content for Chapel Hill Magazine.
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