grilled gulf oysters with smoked sausage, pork rind crumble & muffuletta pickle relish

“I can’t tell you how much I love to grill oysters, especially when they bubble in butter, sausage and crispy pork rinds ... so good. Not only super tasty, but great for parties! This is one of those recipes that everyone will be asking you for again and again. Their easy-to-grab shells stay hot on the buffet tray, and the kitchen work can be conveniently made ahead for an event. Every time I grill oysters, it brings me right back to the gulf coast beaches of Louisiana and Texas. I suggest a spoonful of chopped muffuletta pickles, fresh cherry tomatoes and herb salad to make the perfect fresh and vinegary garnish to top these smoky southern style oysters.”


For the Oyster Butter:

  • 1 oz. lime juice

  • 2 Tbsp. Louisiana-style hot sauce

  • 1⁄4 cup red onion, minced

  • 2 garlic cloves

  • 3 Tbsp. red bell pepper, diced

  • 1 tsp. Kosher salt

  • 1⁄4 lb. unsalted butter, softened

For the Shells:

  • 1 dozen gulf oysters, medium sized

  • 1⁄2 cup smoked sausage, small diced

  • 1⁄4 cup Southern Recipe Small Batch Pork Rinds, crushed

For the Garnish:

  • 1 bunch fresh herbs such as dill, basil, chives or tarragon

  • 1 small jar Muffuletta Relish, store bought or homemade (chopped olives, celery, peppers, veggies, vinegar & oil)

  • 1 small bunch cherry tomatoes

Directions:

  1. To make the oyster butter: place the ingredients except the butter into a food processor and pulse to create a paste. Add the softened butter to the paste and pulse to incorporate. This can be made ahead and refrigerated in an airtight container for up to one week.

  2. Scrub the oysters with a stiff bristle brush under cold running water. Shuck them, and detach them from the shell, but leave them sitting on the half shell for grilling.

  3. Prepare a grill for direct cooking over high heat. To each oyster on a half shell, add one Tbsp. oyster butter mix, 1 tsp. smoked sausage and topped with 1⁄2 tsp. Southern Recipe Small Batch Pork Rinds. - Tip: if you have an open bag of rinds, fold it closed & crush them with your hand to a no carb breadcrumb texture.

  4. Next, place them on the grill over a hot fire. You want flames licking the shells. When the shells become charred around the edges and the butter is bubbly, remove them from the fire.

  5. Top each oyster with a small spoon of Muffuletta Pickle Relish, chopped cherry tomatoes, some fresh herbs and serve.

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by Tim Byres

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