Oysters charentaise
Prep
05m
Cook
15m
serves
4
This may seem like an unusual combination, but the idea is that you eat an oyster, then take a bite of sausage.
Ingredients (6)
- 1/4 cup (60ml) red wine vinegar
- 2 eschalots, finely chopped
- 1 tsp finely chopped chives
- 1 tbs olive oil
- 12 spicy chipolata sausages
- 24 freshly shucked oysters
Method
-
1.Combine the vinegar, eschalot and chives in a bowl, then set dressing aside.
-
2.Heat oil in a large non-stick frypan over medium heat. Add sausages and cook, turning, for 10-12 minutes until browned all over and cooked through.
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3.Serve the sausages immediately with the oysters and eschalot dressing.
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