BBQ Sausage Skewers
with Cheesy Wedges and Salad
Spring has sprung! Any excuse to enjoy the sunshine is a good one, which is why we've created these BBQ Sausage Skewers. With the suggestion of barbeque food back on our plates, this dish is sure to put a spring in your step.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Red Onion
4 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
64 grams
BBQ Sauce
30 grams
Mature Cheddar Cheese
(Contains: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1.5 tbsp
Olive Oil for the Dressing
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 until golden, 30-40 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into small pieces.
Halve and peel the red onion, then chop each half into 3cm wedges. Separate the layers.
Slice each sausage into 3-4 pieces.
Mix the veg and sausages in a large bowl with half the BBQ sauce, ensuring they're well coated. IMPORTANT: Wash your hands and equipment after handling raw meat.
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: 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 sausages.
Add the cider vinegar, a pinch of salt and pepper, and the sugar and olive oil for the dressing (see pantry for both amounts), then mix together with a fork or whisk.
When the wedges have 5 mins left, sprinkle over the grated Cheddar.
Return to the oven for the remaining time until the cheese has melted and is bubbling.
When everything's ready, add the baby leaves to the bowl of dressing and toss to coat.
Serve your skewers with the cheesy wedges and salad alongside. Add a dollop of the remaining BBQ sauce for dipping.
Enjoy!
