Recipe(tried): Monday...Spicey sausage toasts +spinach

We had a fairly light supper last night and the following rec.was really very tasty,I,ve not used italian sausages much and was pleasantly surprised,the ones I used were quite garlicy but that was fine as we all love garlic!!!!!!!!And I just love balsamic vinigar.

Spicy Sausage with Spinach on Garlic Toast
*********************************************Garlic toasts
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3 garlic cloves, peeled
3tbsp extra virgin olive oil
8 thick slices ciabatta bread
Sausage with spinach:
3tbsp olive oil
5 Italian pepper sausages, skins removed and meat crumbled
3lb baby spinach, washed and stalks removed
sea salt
3tbsp good quality balsamic vinegarGarlic toasts
***************
Crush the garlic into the extra virgin olive oil and paint it on to one side of the ciabatta slices. Grill under a hot flame to brown the bread and create garlic toasts.
Spinach with sausage:
Meanwhile, heat the wok all over the surface for some minutes until you see the metal go 'blue' (this shows you it is very hot).

Then add half of the olive oil. If you try to cook everything in one go, you'll end up cooling down the pan too much and stewing it, so cook in two or three lots. When the oil is smoking hot, toss in the sausage meat and fry for a few minutes, until cooked. Drain off the excess oils. Throw in large bunches of spinach, tossing and turning it around the wok to wilt it.

When all the greens have been incorporated, season with salt and deglaze with a few splashes of balsamic vinegar.

The resulting mix can be placed over the hot garlic toasts and served immediately while still piping hot.

We had this with a cucumber salad which was a nice contrast

Cucumber Salad
****************2 cucumbers, about 1 1/2lbs peeled and grated
sea salt
juice of 1 lemon
juice of 1/2 orange
2tsp caster sugar(superfine)
1/4tsp ground cinnamon
Place the grated cucumber in a colander, sprinkle with the sea salt. After 20 minutes, squeeze out excess water.
Mix with the citrus juices, and the sugar. Pour over the cucumber.

Sprinkle with cinnamon and chill for 20 minutes before serving.