Directions

1. Preheat a Lodge 12” cast iron skillet directly over the coals. Pour in a little oil. Brown hot Italian sausage. When sausage is browned add the red onion. Once the onions have turned translucent add garlic. Let cook for 2 minutes.

2. Pour in the champagne. Let reduce by half. Add the heavy cream. Reduce until a wooden spoon drawn through the sauce slowly fills in behind, and the sauce is thickened.
3. Add the Sriracha and spinach. Continue cooking until the spinach is wilted. Add the parmesan and stir to incorporate.

4. Top oysters with spinach sauce & shredded smoked Gouda cheese and place on the grill for 5 minutes with the door closed, melting the cheese and cooking the oysters to medium rare.

5. Remove & Serve.