Name: Grilled Spicy Lamb Sausage with Oysters
Yield: Serves 4
Cuisine: United States
Ingredients: ¼ teaspoon cayenne pepper; ½ pound lean veal meat; ¾ pound pork fatback, very cold or frozen; 1½ pounds lean lamb meat, shoulder or leg; 2 fresh serrano chilies, seeded, finely chopped; ½ tablespoon fresh thyme leaves, finely chopped; ¼ tablespoon fresh marjoram leaves, finely chopped; ½ teaspoon salt; 48 small very fresh oysters; 16 wedges lemon; freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium

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.