Sausages With Skordalia - cooking recipe

Ingredients

1 1/3 lbs potatoes, unpeeled
1/2 cup soft fresh breadcrumbs
1/3 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
8 None thick pork sausages
2 large ripe tomatoes, halved
2 oz baby spinach leaves, to serve
None None Lemon wedges, to serve

Preparation

For the skordalia, place potatoes in a medium saucepan and cover with cold water. Bring to a boil. Cook for 12-15 mins or until tender. Drain. Cool for 10 mins. Peel. Place potatoes in a large bowl. Mash until almost smooth. Using the back of a spoon, press mashed potato through a sieve into a large bowl. Process breadcrumbs, oil, lemon juice and garlic until well blended. Add bread mixture to mashed potato and stir until well blended. Season with salt.
Meanwhile, heat a large skillet on medium heat. Cook and turn sausages for 8-10 mins or until browned and cooked through. Transfer to a plate. Cover with foil and let stand for 5 mins.
Add tomatoes, cut-side down, to skillet. Cook for 4-5 mins or until tender.
Spoon skordalia onto plates. Top with sausages, tomatoes and spinach. Serve with lemon wedges.