BBQ Sausage Skewers
with Cheesy Wedges and Pea Shoot Salad
These BBQ Sausage Skewers are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
4
Bamboo Skewers
450
Potatoes
1
Bell Pepper
(May contain Celery)
1
Onion
4
Honey Mustard Sausages
(Contains Sulphites, Mustard)
64
BBQ Sauce
30
Mature Cheddar Cheese
(Contains Milk)
15
Cider Vinegar
(Contains Sulphites)
40
Pea Shoots
Not included in your delivery
½
Sugar for the Dressing
1.5
Olive Oil for the Dressing
Nutritional information
Utensils
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: 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 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 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.
Serve your skewers with the cheesy wedges and salad alongside with a dollop of the remaining BBQ sauce for dipping. Enjoy!
