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Chilled oysters with hot sausage balls
Serves 4-6 Starters and mains
Ingredients
- 1 small pink or red onion
- Finely chopped juice of 2 limes
- 400g pork sausages
- 3tbsp flat-leaf parsley
- Finely chopped 2tsp sweet paprika
- ½tsp fennel seeds
- Freshly ground 1tsp coriander seeds
- Freshly ground ½tsp cayenne pepper
- ½tsp black pepper
- Freshly ground 2 cloves garlic, ground to a paste with sea salt
- 1½tbsp olive oil
- 18 native oysters, shucked
Method
Soak the onion in cold water for a minimum of 5 minutes and drain. Place in a small bowl with the lime juice and leave to turn a strong pink colour for about 1 hour. Drain well then set aside in a bowl.
Preheat the oven to 220C/425F/ Gas 7.
Squeeze the sausage meat out of the skins, place in a bowl and mix in the parsley, spices and garlic. Line a baking tray with foil. With damp hands, form the meat into 1.5cm balls and put them on the tray, spoon over the oil and toss to coat them.
Bake the sausage balls for 10 minutes, turning halfway through. They need to be served hot with the cold oysters. Provide cocktail sticks for the balls.
Put the chilled oysters on a platter. Add a little onion to each oyster and serve with the hot sausage balls.
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