Oysters with Champagne Sausages

Ingredients

• 1.5kg pork belly (skin off - cut into 1cm dice)
• 25g sea salt
• 2 tbsp ground black pepper
• 1 tsp chopped thyme (or sage or rosemary)
• 125ml champagne
• 1 clove garlic (minced and lightly cooked in a little oil)
• 1/2 tsp sugar
• pinch of nutmeg

Method

Toss the pork belly, salt, pepper, cooked garlic, thyme, nutmeg and sugar together. Cover and refrigerate for 12 hours.

Grind the mixture through your finest setting on the mincer or pulse on a food processor. Slowly add the champagne and incorporate until the meat looks and feels sticky. Fry a sample to check seasoning.

Either stuff sausage mix into sausage skins OR handroll and lightly lightly dust in breadcrumbs.

Pan fry sausages until golden and serve with freshly shucked oysters.