BBQ Sausage Skewers with Cheesy Chips
and Lemony Avocado Salad
If there’s one thing that makes us happy, it’s seeing families cooking together in the kitchen! This is a great one to get kids involved in … especially threading the sausage and veggie pieces onto the skewers, which is pretty fun (but pretty messy!). Just remember to share your cooking pictures on social media!
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.
Ingredients
10
Bamboo Skewers
2
Red Potato
125
Mature Cheddar Cheese
(Contains Milk)
1
Red Pepper
1
Yellow Pepper
1
Red Onion
8
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
8
BBQ Sauce
1
Lemon
1
Wholegrain Mustard
(Contains Mustard)
1
Honey
1
Avocado
2
Baby Leaves
Not included in your delivery
3
Olive Oil
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees and put the skewers in a bowl of water to soak them. Tip: This will prevent them burning too much in the oven! Chop the potato into wedges about the length and width of your index finger (no need to peel!). Grate the cheese and leave to the side. Put your potato wedges on a baking tray and drizzle over enough oil to just coat them. Sprinkle over a good pinch of salt and give the tray a shake, until your wedges get a good coating of oil and seasoning. Put on the top shelf of your oven to roast for 30-35 mins. Turn your wedges after 12 mins.
Remove the cores from the peppers and chop them into 2cm chunks. Cut the onion in half through the root, peel and chop each half into six pieces. Separate your onion layers. Chop the sausage into bite-sized chunks (about 2cm wide). Put your veggies and sausage into a large bowl and pour over half the BBQ sauce. Mix together carefully with your hands.
Thread your veggie and sausage pieces onto your skewers in the following order: sausage - pepper - a couple of onion pieces and so on. Tip: You should make eight skewers in total but we’ve given you a couple extra in case you have any leftovers! Tip: It’s great to have kids helping in the kitchen and getting used to cooking, but just make sure everyone washes their hands after handling raw meat!
Put your sausage skewers on a lightly oiled baking tray (or on some baking paper on a baking tray if you have some). Move your wedges to the middle shelf and pop your skewers on the top shelf. Cook for 20-25 mins until crispy and cooked through.
Now it’s time to make the dressing. Wash up the large bowl you used for your veggies and sausage. Squeeze the lemon juice into the bowl and then add in the mustard (we’ve given you more than you need so be careful you don’t add it all!), the honey, a pinch of salt and pepper and the extra virgin olive oil (the amount specified in the ingredient list). Whisk together with a fork.
Next prepare the avocado. Cut into the avocado lengthways until you reach the stone. Turn the knife around the stone to cut it in two then remove the stone. While the avocado is still in its skin, carefully cut small squares into the flesh. Use a spoon to scoop the flesh out into the bowl with your dressing. Add the baby leaf salad and toss well.
Give your kitchen a quick tidy and get your washing up done!
When your sausage skewers are cooked, remove from your oven and cover with tinfoil. Pre-heat your grill to high. Sprinkle your cheese over your potato wedges and pop under your grill for 3-5 mins, or until your cheese has melted and is bubbling.
Serve your skewers with your cheesy wedges and lemony salad on the side, along with a dollop of leftover BBQ sauce. Enjoy!
