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.
Put the lamb, veal, and fat through the medium-fine blade of a meat grinder. The fat must be cold, so that it will not clog up the grinder and will make it easier to handle the sausage meat.
Mix the meat, chilies, cayenne, thyme, marjoram,
Wash the oysters and keep cold.
Start a charcoal fire or heat the broiler.
Form the meat into
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