Oysters With Sausage

By Mark Bittman

Oysters With Sausage
Sam Kaplan for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Theo Vamvounakis.
Total Time
15 minutes
Rating
5(35)
Comments
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Featured in: Surf and Turf Revisited

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Ingredients

  • 1coil of thin sausage, about 1 pound
  • 24oysters, shucked
  • Lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

168 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 19 grams protein; 227 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the sausage in a skillet until nicely browned on both sides. Arrange in the center of a platter with the oysters around it. Serve with lemon wedges.

Ratings

5 out of 5
35 user ratings
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Comments

The Clean Plate Club

Thank you Mr. Bittman! This was a wonderful first course for our annual lobster bash. We piled both oysters and little necks around grilled broccoli rabe sausage, with lemon wedges, mignonette and cocktail sauce on the side. The perfect North Fork summer dinner - shellfish and pork!

keh.sutton

Bittman could have whittled this wordy recipe to simply: do the thing with the stuff

The Clean Plate Club

Thank you Mr. Bittman! This was a wonderful first course for our annual lobster bash. We piled both oysters and little necks around grilled broccoli rabe sausage, with lemon wedges, mignonette and cocktail sauce on the side. The perfect North Fork summer dinner - shellfish and pork!

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