Sausages with skordalia

ingredients

• Sausages with skordalia

  • 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

• Sausages with skordalia

  • 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.