Oysters served with spicy sausage is traditional Christmas fare in Bordeaux, and is called lou-ken-kas. The contrast in taste between the ice-cold oysters and the gentle heat of the sausage works perfectly. I suggest using the mini cooking chorizo from Brindisa but if you can't find one, then try to find a spicy pork sausage.

I have helped to develop a particular sausage to serve with our oysters with Peter Gott of Sillfield Farm in Cumbria, which are somewhere between a chorizo and a merguez. You don't need a recipe for this dish simply shuck the oysters and serve with the grilled spicy sausages separately.

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