Oysters with Champagne Sausages and Mignonette Sauce

1:58 am on 20 March 2010

Ingredients

  • 24 oysters

Champagne Sausages

  • 500g pork rump or shoulder (cut into 1cm cubes)
  • 250g rindless pork belly (cut into 1 cm cubes)
  • 1 egg
  • 1 clove garlic (minced)
  • 3 tsp salt
  • 1 tsp black four spice
  • pinch ground coriander seeds
  • pinch ground cloves
  • 125ml champagne

For crumbing sausages:

  • 2 eggs
  • seasoned flour
  • breadcrumbs

Black Four Spice:

  • 1 1/2 Tbsp ground black pepper
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg

Mignonette

  • 1/2 cup champagne vinegar
  • 1/2 cup dry white wine
  • 1 Tbsp minced shallots
  • 1 Tbsp castor sugar
  • cracked black pepper – to taste

METHOD

Trim the pork rump, then grind rump and belly finely in a mincer. Add the rest of the ingredients and mix thoroughly to combine. Roll into sausages the size of your little finger. Dip in flour, then the egg wash, and finally the breadcrumbs. Fry until golden brown.

Serve the oysters (ideally in their shell or in Chinese spoons), the sausages on a warm serving plate and the mignonette sauce on the side for dipping.
 

From Jesse Mulligan, 1–4pm

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