Oysters with Breakfast Sausages

Last winter, I came across a 1961 edition of The New York Times Cookbook. It was so Mad Men. There was a whole section on canapés and recipes for retro things like "celery with red caviar stuffing." There was a blurb written on oysters on the half-shell with hot breakfast sausages. This intrigued me. I made a mental note, but hadn't actually tried it until recently at Soho House's $29 per person brunch feast. There's something about the cold brininess of the oysters and the salty, unctuous porkiness of the breakfast sausages that just works. You wouldn't think so, but it does.