Boccalone Sanguinaccio, Duck Egg, and Warm OysterIngredients Serves Six
6 links of Boccalone sanguinaccio
Butter, for frying
500 ml rich pork stock
24 oysters, shucked
6 duck eggs
2 tbspoon finely chopped chives
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 February 2010
Recipe By Chris Cosentino
From the cookbook COCO, Buy it online
Method
Preheat oven to 350°F.
Start with blood sausages in a cold ovenproof pan with 2 tablespoon of butter, place over moderate heat and cook (very high heat will cause sausage casings to burst).
Once there is color on one side. Flip over and place in the oven.
While the sausages are cooking, fry the eggs sunny side up. When they are ready, place 1 egg on each of 6 warm plates, then top with one sausage.
Deglaze the sausage plan with the pork stock, add the oysters, let simmer for 1 minute with 1 teaspoon of butter.
Add the chives, then season to taste.Divide the oysters among the six plates.
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