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BBQ Sausage Skewers

BBQ Sausage Skewers

with Cheesy Wedges and Pea Shoot Salad

Customer Favourites
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A customer favourite, these BBQ Sausage Skewers are 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)

Green Pepper

1 unit(s)

Red Onion

4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites)

64 grams

BBQ Sauce

30 grams

Mature Cheddar Cheese


1 sachet

Cider Vinegar


40 grams

Pea Shoots

Not included in your delivery

1.5 tbsp

Olive Oil for the Dressing

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2920 kJ
Energy (kcal)698 kcal
Fat31.0 g
of which saturates11.0 g
Carbohydrate73 g
of which sugars18.0 g
Protein27 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
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 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).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: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle. Meanwhile, grate the cheese.


Wash up the large bowl you used for your vegand sausage. Add the cider vinegar, a pinch of salt and pepper, sugar and the olive oil for the dressing (see ingredients for both amounts). 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 pea shoots 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!