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Homemade pink peppercorn sausages with skordalia

Homemade pink peppercorn sausages with skordalia


Serving size: Serves 4
Cuisine type: Greek, Modern Australian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes

Homemade pink peppercorn sausages with skordalia
INGREDIENTS

1 tablespoon dried pink peppercorns
2 teaspoons sea salt flakes
500g pork mince
350g sausage mince
½ cup coriander leaves
zest of 2 lemons
lemon wedges and coriander sprigs, to serve

skordalia
1 kg potatoes, peeled
1/3 cup extra virgin olive oil
4 cloves garlic, crushed

METHOD

Heat a small frying pan. Cook peppercorns and salt over a medium heat, stirring continuously, for 2 minutes or until fragrant.

Process minces, coriander, zest and peppercorn mixture until just combined. Divide mixture into 10 portions. Roll each portion into a 10cm long sausage shape.

Cook sausages in a large oiled frying pan over medium heat, turning occasionally for about 10 minutes or until cooked through.

Meanwhile, to make mashed potato, cook potatoes in a large saucepan filled with plenty of boiling salted water until tender. Drain well.

Heat oil in same pan, cook garlic until soft, return potatoes and mash until slightly chunky.

Serve sausages on mash with lemon wedges and coriander sprigs.

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