Sausages With Skordalia

• 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

1. 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.
2. 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.
3. Add tomatoes, cut-side down, to skillet. Cook for 4-5 mins or until tender.
4. Spoon skordalia onto plates. Top with sausages, tomatoes and spinach. Serve with lemon wedges.

potatoes, breadcrumbs, vegetable oil, lemon juice, garlic, pork sausages, tomatoes, baby spinach leaves, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/21231 (may not work)