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BBQ Sausage Skewers

BBQ Sausage Skewers

with Cheesy Wedges and Baby Gem Salad

Customer Favourites
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A customer favourite, this BBQ Sausage Skewers is a tried-and-tested recipe that always wins with a crowd.


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)

Bamboo Skewers

450 grams


1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

4 unit(s)

Caramelised Onion Sausages


64 grams

BBQ Sauce

30 grams

Mature Cheddar Cheese


1 unit(s)

Baby Gem Lettuce

1 sachet


1 sachet

Cider Vinegar


Not included in your delivery

1.5 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2825 kJ
Energy (kcal)675 kcal
Fat27.0 g
of which saturates10.0 g
Carbohydrate78 g
of which sugars24.0 g
Protein27 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Large Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Soak your skewers in cold water (this will prevent them from burning). Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.


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 layers. Chop each sausage into bite-sized chunks. Mix the veggies and sausage in a large bowl with half the BBQ sauce, ensuring they're well coated. Thread the veg and sausage pieces onto the skewers, alternating between each (2 skewers per person). IMPORTANT: Wash your hands and equipment after handling raw meat.


Put the skewers onto a lined baking tray and bake on the top shelf of your oven until cooked, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Meanwhile, grate the cheese. Trim the baby gem lettuce, halve lengthways, then thinly slice.


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 olive oil for the dressing (see ingredients for both amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Whisk together with a fork.


When your sausage skewers are cooked, remove from the oven and cover with foil to keep warm. Switch your grill on to high. Sprinkle the cheese over your potato wedges and pop under the grill until the cheese is melted and bubbling, 3-5 mins.


When everything is ready, add the baby gem to the bowl with the dressing and toss to coat. Serve your skewers with the cheesy wedges and salad on the side, with a dollop of leftover BBQ sauce for dipping. Enjoy!