Name: Sausages with skordalia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 3 large (600g) potatoes, unpeeled; 2/3 cup soft fresh breadcrumbs; 1/3 cup vegetable oil; 1/4 cup lemon juice; 2 clove garlic, crushed; 8 thick pork sausages; 2 large ripe tomatoes, halved; 50 gram baby spinach leaves, to serve; lemon wedges, to serve

Sausages with skordalia

Serves 4

Prep

20M

Cook

25M

Total

45M

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Ingredients

3 large (600g) potatoes, unpeeled

2/3 cup soft fresh breadcrumbs

1/3 cup vegetable oil

1/4 cup lemon juice

2 clove garlic, crushed

8 thick pork sausages

2 large ripe tomatoes, halved

50 gram baby spinach leaves, to serve

lemon wedges, to serve

Method

1.Place potato in a medium saucepan and cover with cold water. Bring to the boil. Cook for 12-15 minutes or until tender. Drain. Cool 10 minutes. Peel. Place potatoes in a large bowl. Mash until almost smooth.

2.Using the back of a spoon, press mashed potato through a sieve into a large bowl. Process breadcrumbs, oil, juice and garlic until well combined. Add bread mixture to mashed potato and stir until well combined. Season with salt.

3.Meanwhile, heat a large frying pan over moderate heat. Cook and turn sausages for 8-10 minutes or until browned and cooked. Transfer to a plate. Cover with foil; rest for 5 minutes.

4.Add tomato, cut-side down, to pan. Cook for 4-5 minutes or until tender.

5.Spoon skordalia onto plates. Top with spinach, tomato and sausage. Serve with lemon wedges.

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Ingredients

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