Sausages With Skordalia

March 24, 2009 · Posted in Cooking Recipes 

Sausages With Skordalia

  • · Skordalia is a traditional Greek creamy garlic and potato puree. Delicious with grilled pork chops or firm white fish.

Serves 4

Preparation: 20 minutes + 10 to cool

Cooking: 25 minutes

Ingredients:

  • · 3 large (600g) potatoes, unpeeled
  • · 2/3 cup soft fresh breadcrumbs
  • · 1/3 cup vegetable oil
  • · ¼ cup lemon juice
  • · 2 cloves garlic, crushed
  • · 8 thick pork sausages
  • · 2 large ripe tomatoes, halved
  • · 50g 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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