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BBQ Sausage Skewers

BBQ Sausage Skewers

with Cheesy Wedges and a Rocket Salad

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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!

Tags:Family Friendly
Allergens:MustardSulphitesFishCereals containing GlutenSoyaMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Wooden Skewers

1 pack(s)


1 unit(s)

Red Pepper

1 unit(s)

Red Onion

4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites)

2 sachet

Sweet & Sticky BBQ Sauce

(ContainsFish, Cereals containing Gluten, Soya)

½ pot(s)

Cider Vinegar


1 sachet


1 block(s)

Mature Cheddar Cheese


1 bag(s)


Not included in your delivery

1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2766 kJ
Energy (kcal)661 kcal
Fat25.0 g
of which saturates10.0 g
Carbohydrate85 g
of which sugars24.0 g
Protein27 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Mixing Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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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!