Oysters & Grilled Sausage

served with Classic Bordeux Wine
Screen shot 2014-04-14 at 11.07.19 AM In Archachon, France, local oysters are served with a grilled pork sausage accompanied by their regional Bordeaux, and a crusty loaf of bread.

Chefs have sat in our farm kitchen for hours eating this classic combination.

Unsurprisingly, this combo is on many menus in NYC, and the chefs always want us to try their version – so simple, so delicous.

Recipe:

Grill thin sausages ( get a variety if you can’t figure out what kind)

Shuck oysters, 3 per person. Have 2 extra per person shucked.

Open bottle of wine

Break baguette into pieces, the number of chunks should be the same as number of people plus 1 extra. Break the one extra into 3 pieces. Put this on a nice plate on the table where everybody can see it, along with

Lemons, hot pepper vinegarette, and
an Exra Bottle of Wine.

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