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.

Then one day I was reading an old French text that mentioned the Bordeaux habit of eating fatty pork sausages with salty oysters, washed down with a big glass of white Bordeaux and I had to give it a go.

Lisa, Beau and I drove up to the nearest oyster beds along the Hood Canal in Washington, bought a few dozen blue pool oysters from Hama Hama and a pack of store-bought sausages and went to town. The combination of rich, juicy sausages with briny oysters and crisp, fruity wine was a dining revelation.

I wondered why I hadn’t tried this before?

20 THINGS YOU MUST EAT BEFORE YOU DIE

I began searching the internet for more on this amazing combination and came across an article entitled Twenty Things You Must Eat Before You Die in the Guardian, in which several…