Recipe

Sausages with skordalia

Apr 27, 2013 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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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.

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