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Grilled Hénaff oyster sausage milk shake with tarragon

Grilled Hénaff oyster sausage milk shake with tarragon

Recipe from Patrick Jeffroy

1

Easy

10 mn +5 mn cooking

Ingredients

  • 1 small Hénaff sausage ;
  • 6 to 8 medium-sized oysters
  • 1 half yogurt ;
  • 1 white onion.
  • A few tarragon leaves ;
  • A few drops of Tabasco ;

Preparation

  1. Blanch the sausage in boiling water for 30 seconds. Drain.
  2. Cut into large pieces and skewer with slices of white onion at regular intervals.
  3. Make a reservation.
  4. Open the oysters and remove the flesh and water, taking care to avoid splinters. Blend with the yogurt, Tabasco and tarragon.
  5. Roast the skewer. Pour the milkshake into a chilled glass.
  6. Place the skewer on the rim of the glass.

Product used

Nature

Tip

Hénaff sausages do not prick. It doesn’t shrink when cooked, and if you prick it, it will be too dry. Don’t cover your pan, as Hénaff sausages don’t spray fat.

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