Even the best foods can become tiresome, which is the only reason you would ever do anything with oysters other than opening and swallowing them. For something almost as primitive, the people of western France, where some of the world’s best oysters are produced, perfected the idea of teaming them with sausage.
I was introduced to this combination in Brittany years ago. It happened before dinner, as an appetizer, and came just a few hours after a lunch that consisted of four dozen of the region’s finest.
Oysters go down easy, so I didn’t see this as a problem. If I was puzzled by this incongruous-looking duo, that lasted only until I started eating. The combination of crisp, hot, spicy sausage and cold, creamy oysters may have been unpredictable, but it was as sensible as waffles and ice cream.
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