Merguez sausages with iced Oysters

This is a truly wonderful taste sensation - revel in the French Christmas tradition of munching on a little ho sausage, then quelling the burning sensation with an ice-cold oyster. Merguez sausages come from North Africa and owe their flavor and color to harisssa, a hot chili past with subtle hints of coriander, caraway and garlic.

Prepare the barbecue. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are medium-hot, or with a moderate coating of ash, place the sausages on the rack. Grill them for 8 minutes, or until cooked through and golden, turning often.

Meanwhile, spread out the crushed ice on a platter and keep it chilled while you ready the oysters. Make sure all the oysters are tightly closed, and discard any that aren't. Place them on the grill rack, a few at a time, with the deep-side down, so that as they open the juices will be retained in the lower shell. They will begin to ease open after 3-5 minutes and must be removed from the heat immediately, so they don't start to cook.

Lay the oysters on the ice. When they have all eased open, get to work with a sharp knife, opening them fully if need be. Remove the oysters from the flat side of the shell and place them with the juices on the deep half shells. Discard any oysters that fail to open. Serve immediately, with the hot, cooked sausages. Serve with the lemon wedges.

Serves 6
675g/1½ lb merguez sausages
Crushed ice for serving
24 oysters
2 lemons cut into wedges, for squeezing