BBQ Sausage Skewers

Name: BBQ Sausage Skewers with Cheesy Wedges and Rocket Salad
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 4 Bamboo Skewers; 450 Potatoes; 1 Green Pepper**; 1 Red Onion; 4 Pork and Oregano Sausage; 64 BBQ Sauce; 30 Mature Cheddar Cheese**; 15 Cider Vinegar; 40 Wild Rocket**; ½ Sugar for the Dressing; 1.5 Olive Oil for the Dressing

with Cheesy Wedges and Rocket Salad

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

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

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 war 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.

Total45 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Bamboo Skewers

450

Potatoes

Green Pepper**

Red Onion

Pork and Oregano Sausage

BBQ Sauce

Mature Cheddar Cheese**

Cider Vinegar

Wild Rocket**

Not included in your delivery

Sugar for the Dressing

1.5

Olive Oil for the Dressing

Nutritional information

Energy (kcal)398 kcal

Energy (kJ)1667 kJ

Fat13.2 g

of which saturates4.5 g

Carbohydrate62.6 g

of which sugars20.2 g

Protein11.3 g

Salt0.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Large Bowl

•Grater

•Aluminum Foil

Instructions

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 veg 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 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Put the skewers onto a baking tray lined with aluminium foil 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.

Wash up the large bowl you used for your veg and sausage. Add the cider vinegar, a pinch of salt and pepper, sugar and olive oil for the dressing (see ingredients for amount). Whisk together with a fork or whisk.

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 rocket 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 the remaining BBQ sauce for dipping. Enjoy!