The Briny, Fatty Joys of Life

Raw Oysters and Fatty Pork Sausages

The salty, quivering oysters and the hot sausages work sensationally, both in flavor and texture. — Nigel Slater

I readily admit that I grew up a bit of an oyster snob. I never liked anything served with raw oysters other than possibly lemon, and even that was generally frowned upon. I was taught by my mother to savor the purity and simplicity and taste the ocean in all its unadorned briny splendor.

--

--

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store
Francois de Melogue

Francois de Melogue

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.