Oysters with Lebanese sausages

Oysters with Lebanese sausages

By
From
Moorish
Serves
4
Photographer
Mark Roper

The combination of chilled briny oysters with tasty little plump pork sausages is a favourite in Northern France. Here we use chilli-hot, cinnamon-spiced Lebanese mahannie sausages and you will probably need to go to a Middle Eastern butcher for the sausages; try to find some that have a little chilli in them. If you can’t find mahanni, then use North African Merguez sausages instead.

Ingredients

Quantity Ingredient
50ml olive oil
24 mahannie sausages
lemon juice, squeezed
24 oysters, freshly opened

Dressing

Quantity Ingredient
2 tomatoes, skinned, seeded and finely diced
3 shallots, finely diced
garlic, finely chopped
1 teaspoon pomegranate molasses
150ml extra virgin olive oil
60ml red wine vinegar
1 bay leaf
2 sprigs thyme
sea salt

Method

  1. To make the dressing, combine all the ingredients in a mixing bowl and whisk together.
  2. Heat the olive oil in a heavy-based frying pan and sauté the sausages over a medium heat for about 4 minutes. Turn them from time to time so they colour evenly, but be careful not to overcook. When they are ready, squeeze on the lemon juice and roll them around so that they are each coated with a little tangy acid.
  3. Arrange 6 oysters on each plate. Cut the hot sausages in half on the diagonal and pop them on top of the oyster. Spoon over a little dressing and eat immediately.
Tags:
Malouf
Greg
Lucy
Moorish
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