Sausages With Skordalia – a delicious recipe with potatoes, breadcrumbs, vegetable oil, lemon juice, garlic, pork sausages. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
841
kcal
Calories
49
g
Fat
38
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 lbs potatoes, unpeeled, 1/2 cup soft fresh breadcrumbs, 1/3 cup vegetable oil, 1/4 cup lemon juice, and more.
Yes, Sausages With Skordalia falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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