Huîtres d'Arcachon aux crépinettes

Name: Huîtres d'Arcachon aux crépinettes
Total time: 25 min
Yield: Serves 4
Cuisine: Bordeaux region
Ingredients: 24 Arcachon oysters (size 3); 8 truffled pork crépinettes (caul-wrapped sausage patties, 60 g / 2 oz each); 1 lemon, cut into wedges; 40 g (3 tbsp) salted butter; 4 slices rye bread (1 cm / ⅜ in thick); 1 pinch of freshly ground pepper

Arcachon oysters with hot sausage patties

⏱ 25 minServes 4Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

24Arcachon oysterssize 3
8truffled pork crépinettes60 g / 2 oz each
1lemon, cut into wedges
40 g (1½ oz)salted butter
4 slicesrye bread1 cm / ⅜ in thick
1 pinchfreshly ground pepper

24 Arcachon oysters size 3
8 truffled pork crépinettes 60 g / 2 oz each
1 lemon, cut into wedges
40 g (1½ oz) salted butter
4 slices rye bread 1 cm / ⅜ in thick
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 heavy skillet (26 cm / 10 in)

1 oyster knife (6 cm / 2½ in blade)

1 thick towel (50 × 50 cm / 20 × 20 in) for holding the oysters

03 — Method

Shuck the oysters, protecting your hand with a folded towel. Pour off the first liquid and let them rest 10 minutes to release fresh liquor.
Brown the crépinettes in a pat of butter over medium heat for 5 minutes per side until cooked through.
Toast the rye bread and butter it generously while warm.
Arrange the oysters on crushed ice or coarse salt with lemon wedges and a grind of pepper.
Serve the hot crépinettes next to the cold oysters — alternating hot sausage and cold oyster is the Bordeaux ritual.
Serve with the buttered rye toast and eat right away, a bite of sausage followed by an oyster.