Oysters with Lebanese sausages

Oysters with Lebanese sausages

By
From
New Middle Eastern Food
Serves
6 as a starter
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 ma’ahani sausages. Make them yourself or go to a Middle Eastern butcher. If you can’t find ma’ahani, then use North African merguez sausages instead.

Ingredients

Quantity Ingredient
50ml olive oil
18 ma’ahani
or 12 merguez sausages
squeeze lemon juice
36 oysters, freshly opened
À la grecque dressing

Method

  1. Heat the 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 them. When they are ready, squeeze on the lemon juice and roll them around so that they are all coated with a little tangy acid.
  2. Arrange six oysters on each plate. Cut the hot ma’ahani in half on the diagonal (or, if using merguez, cut them into thirds) and pop them on top of the oysters. Spoon over a little dressing and eat immediately.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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