Goat sausages with ‘nduja, almond skordalia and fennel and grape salad - SALIFE | InDaily, Inside So

Ingredients

• 500g potatoes, peeled, cooked and mashed
• 85g blanched Riverland almonds, blitzed to a coarse powder
• 1 garlic clove, mashed with salt
• 180ml Riverland early harvest extra virgin olive oil
• 2 cups extra-virgin olive oil
• ½ cup crushed red pepper flakes
• 1 small bulb fennel, shaved as finely as possible
• mixed red and green grapes, cut in half
• red onion, sliced finely
• salt and olive oil