Grilled Spicy Lamb Sausage with Oysters

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

This dish comes from the coast of Bordeaux. The sausages are usually finger-size, and the idea is to eat a piece of the hot, grilled, spicy sausage and then to swallow a fresh, very cold, salty oyster. The contrast of the two kinds of heat with the cold oyster is tantalizing, and when washed down with cool white or young red wine, the effect is very stimulating.