BBQ Sausage Skewers

Name: BBQ Sausage Skewers with Cheesy Wedges and Pea Shoot Salad
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 4 British Honey Mustard Sausages; 40 Pea Shoots; 64 BBQ Sauce; 15 Cider Vinegar; 4 Bamboo Skewers; 30 Mature Cheddar Cheese; 1 Bell Pepper; 1 Red Onion; 450 Potatoes; ½ Sugar for the Dressing; 1.5 Olive Oil for the Dressing

with Cheesy Wedges and Pea Shoot Salad

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These BBQ Sausage Skewers are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Sulphites

•Mustard

•Milk

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

British Honey Mustard Sausages

(Contains: Sulphites, Mustard)

Pea Shoots

BBQ Sauce

Cider Vinegar

(Contains: Sulphites)

Bamboo Skewers

Mature Cheddar Cheese

(Contains: Milk)

Bell Pepper

(May contain traces of: Celery)

Red Onion

450

Potatoes

Not included in your delivery

Sugar for the Dressing

1.5

Olive Oil for the Dressing

Nutritional information

Energy (kcal)704 kcal

Energy (kJ)2946 kJ

Fat31.2 g

of which saturates11.3 g

Carbohydrate75 g

of which sugars18.7 g

Protein27.6 g

Salt2.7 g

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

Utensils

•Baking Tray

•Bowl

•Baking Paper

•Whisk

•Aluminum Foil

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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 of the oven 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 alternately onto the skewers (2 per person).
Lay the skewers onto a lined baking tray 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 veg and sausage.
Add the cider vinegar, a pinch of salt and pepper, the sugar and olive oil for the dressing (see ingredients for amount), then mix 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 grill until the cheese has melted and is bubbling, 3-5 mins.

When everything is ready, add the pea shoots to the bowl of dressing and toss to coat.
Share the skewers, cheesy wedges and salad between your plates and serve with the remaining BBQ sauce for dipping.
Enjoy!