Chilled Oysters with Grilled Hot Lamb Sausages

Preparation info
  • Serves


    • Difficulty


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By Jeremiah Tower

Published 2002

  • About

This recipe is fast and easy because you can buy both ingredients (buy merguez-type or little spicy breakfast sausages if you don’t want to make the sausage yourself), and by the time you have opened the oysters, the sausages are done.

This dish comes from the coast of Bordeaux, and the inhabitants there figured out long ago that perfection is to eat a piece of hot, grilled, spicy sausage and then swallow a fresh, very cold, salty oyster. The contrast of the two kinds of heat with t