pair with Bordeaux Wine
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 chefs always awe us with their versions.
Recipe:
Grill thin sausages ( get a variety if you like)
Shuck oysters, 3 per person. Have on hand 2 extra per person, shucked.
Baguette, sliced, of which the number of pieces should be the same as the number of partakers plus 1 extra. Break the one extra into 3 pieces.
Arrange sausages & oysters on platters accompanied with
Lemons, hot pepper vinaigrette or your favorite sauce and
and perhaps an extra bottle of wine.
