Nigel Slater’s oysters with chorizo recipe

Paired with seafood, sausage meat makes a supper singYou could probably measure my life in sausages. How I looked forward to the tiny chipolatas and baked beans from a can that my dad would leave in the bottom oven of the Aga for when I came home from school. The plump spiral of Cumberlands I cooked for breakfast every day of my time in the Lake District. The herby butcher’s sausages and rust-red chorizo, the crumbly Bury black puddings, and the soft, blissfully mousse-like Spanish morcill