12 extra large muffines
3−4 ounces andouille sausage (can substitute venison
4 ribs celery diced
1 large onion diced
3 tablespoons butter
4 extra large eggs
3½−4 cups chicken stock
12 leaves fresh sage minced
4 sprigs fresh marjoram minced
1½ tablespoon plus 1 teaspoon Old Bay Seasoning divided
Salt and pepper
1 loaf white bread torn and dried overnight
Oil for frying oysters
1 pint oysters (approximately 36 freshly shucked
1½ cups buttermilk
2 cups all-purpose flour
2 cups cornmeal
- Preheat oven to 350 degrees.
- For stuffing, slice sausage in half length-wise and grill on both sides. Reserve 2 halves for garnish and slice remaining sausage. Set aside.
- Sauté celery and onions in butter until tender. Set aside to cool
- Whisk eggs with 3½ cups of stock. Add sliced sausage, onions, celery, sage, marjoram, 1½ tablespoons Old Bay, salt, pepper, and bread. Mix well. Add more chicken stock if needed (should be very wet).
- Spoon into large non-stick muffin pan. Cover loosely with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes, until tops are browned. Remove from oven, cool slightly, and remove from pan. Cool for reheating later or keep warm in a low oven.
- For fried oyster topping, heat oil in fryer or large stock pot to 355 degrees.
- Pull oysters from liquor and place in a bowl. Add buttermilk and remaining teaspoon of Old Bay.
- In a separate bowl, mix flour and cornmeal, stirring well. Dredge oysters into flour mixture and shake off excess. Place oysters into oil and fry 1½ to 2 minutes.
- Reheat muffins if not kept warm. Reheat reserved andouille sausage and finely slice. Assemble 2 to 3 fried oysters on each muffin, top with gravy if desired, and sprinkle with andouille.
- from Chef Damian Heath of Lot 12 Public House in Berkeley Springs, WV