BBQ Sausage Skewers
with Cheesy Wedges and a Rocket Salad
- Sulphites
- Mustard
- Milk
If there's one thing that makes us happy, it's seeing families cooking together in the kitchen! This is a great one to get kids involved in … especially threading the sausage and veggie chunks onto the skewers, which is pretty fun (but pretty messy!). Just remember to share your cooking pictures on social media!
Ingredients
4
Bamboo Skewers
450
Potatoes
1
Bell Pepper
1
Red Onion
4
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
64
BBQ Sauce
30
Mature Cheddar Cheese
(Contains: Milk)
15
Honey
15
Cider Vinegar
(Contains: Sulphites)
40
Wild Rocket
Not included in your delivery
1.5
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Put the skewers in a bowl of water to soak (this stops them burning). Chop the potatoes into 2cm wide wedges (no need to peel!). Put the potato wedges onto a tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out and roast on the top shelf of the oven until golden, 30-35 mins. Turn your wedges halfway through cooking.
Meanwhile, halve the pepper and discard the core and seeds. Chop into small pieces. Halve and peel the onion, then chop each half into 4 - 6 wedges. Separate the onion layers. Chop the sausage into bite-sized chunks (about 2cm). Put your veggies and sausage into a large bowl and add half the BBQ sauce. Mix together carefully with your hands. IMPORTANT: Wash your hands after handling raw meat.
Thread the veggie and sausage chunks onto the skewers in the following order: sausage - pepper - a couple of onion pieces and so on. Tip: You are aiming for two skewers per person. IMPORTANT: Wash your hands after handling raw meat.
Put the skewers on a lightly oiled foil lined baking tray. Move your wedges to the middle shelf and cook the skewers on the top shelf for 20-25 mins until crispy and cooked through. IMPORTANT: The sausage is cooked when no longer pink in the middle. Grate the cheddar cheese.
Wash up the large bowl you used for your veggies and sausage. Mix the honey, cider vinegar a pinch of salt and pepper and the oil (see ingredients for amount). Whisk together with a fork. Do any washing up while you have time.
When your sausage skewers are cooked, remove from the oven and cover with foil. Switch your grill to high. Sprinkle the cheese over your potato wedges and pop under the grill for 3-5 mins, or until the cheese is melted and bubbling. Add the rocket leaves to the bowl with the dressing and toss to coat the leaves. Serve your skewers with the cheesy chips and salad on the side. Add a dollop of leftover BBQ sauce and enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The BBQ sauce, sausages, and cheesy wedges are a popular combination; some reviewers found the overall flavour could do with a little more depth, particularly from the BBQ sauce.
- Ease of prep: Threading the skewers is the most time-consuming part, and several reviewers found it fiddly; many chose to skip the skewers entirely and roast everything together in a tray bake instead, with great results.
- Suggestions: Cut the peppers and onion into larger chunks so they thread onto the skewers easily. Some reviewers added rosemary to the wedges, used both BBQ sauce sachets for a stronger flavour, or swapped in mushrooms or halloumi alongside the sausage.
- Next-day meals: Leftovers travel well and one reviewer noted the skewers were just as enjoyable eaten cold, making them a handy option for packed lunches.
- Salad: The pea shoot salad divides opinion — many found the stalks too tough and woody to eat comfortably, and suggest swapping for rocket, watercress, or a simple mixed leaf salad instead.
- Cooking method: An air fryer works well for both the wedges and the skewers, with one reviewer completing the whole dish in around 20 minutes; cooking on an outdoor BBQ also came highly recommended.
