1

Put all the sausage ingredients (except for the caul fat) into a food processor and process into a coarse paste. Scrape the mixture into a bowl. Cut the caul into 4-inch (10-cm) squares.

2

Divide the sausage mixture into 12 pieces about the size of a golf ball and shape them into small sausages. Wrap each one in a piece of the caul fat.

3

Wrap one hand in a fowel and hold the oyster in it, flat shell facing uppermost. Push the paint of an oyster knife into the hinge, Iocated at the narrowest point.

4

Work the knife back and forth quite forcefully until the hinge breaks and you can slide the knife in between the two shells.

5

Twist the point of the knife upward to lever up the top shell and locate the ligament that joins the oyster meat to it. lt will be slightly right of the center of the top shell. Cut through it with the knife and lift off the top shell. Keep the bottom shell upright so as not to lose any of the juices, although for this dish you need to pour away half of the juices.

6

Divide them, on their half shells, among four plates.

7

Preheat the broiler. Broil the sausages, 4 to 6 inches (10 to 15 cm) from the heat, turning them now and then, until lightly browned and cooked through. Put three of the sausages onto each plate and serve.