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.