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Chorizo Sausage and Onion Skewers

Chorizo Sausage and Onion Skewers

with Bravas Wedges and Toasted Almond Topped Sticky Veg

Street Food
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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 chorizo and veggie chunks onto the skewers, which is pretty fun (but pretty messy!).

Tags:Spicy
Allergens:SulphitesCeleryNutsEggMustard

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

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

4 unit(s)

Bamboo Skewers

1 pack(s)

Potato

1 unit(s)

Red Onion

6 unit(s)

Chorizo Style Pork Sausage

(ContainsSulphites)

2 unit(s)

Yellow Pepper

1 unit(s)

Garlic Clove

1 pack(s)

Green Beans

1 unit(s)

Smoked Paprika

1 pack(s)

Tomato Passata

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 unit(s)

Flaked Almonds

(ContainsNuts)

1 sachet

Cider Vinegar

(ContainsSulphites)

2 sachet

Mayonnaise

(ContainsEgg, Mustard)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

2 tsp

Sugar

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3870 kJ
Energy (kcal)925 kcal
Fat50.0 g
of which saturates11.0 g
Carbohydrate78 g
of which sugars22.0 g
Dietary Fiber4 g
Protein38 g
Cholesterol0 mg
Salt3.75 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 200°C. Put the skewers in a bowl of water to soak (this stops them burning). Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Halve and peel the red onion, then chop each half into 4 - 6 wedges. Separate the onion layers. Chop the sausage into bite-sized chunks, about 2cm.

2

Thread the onion pieces and chorizo sausage chunks onto the skewers in the following order: sausage - a couple of onion pieces - sausage pieces and so on. Tip: You are aiming for two skewers per person. IMPORTANT: Wash your hands after handling raw meat. Pop the sausage skewers on a lightly oiled large baking tray. Roast the wedges on the top shelf of your oven until golden and the skewers on the middle shelf until cooked through, 25-30 mins. Turn both halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle.

3

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim the green beans. Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the garlic and smoked paprika and cook, stirring for 1 minute, then carefully pour in the passata.

4

Pour the water (see ingredient list for amount) into the pan and stir in the chicken stock powder. Season with salt, pepper and a pinch of sugar, stir together then simmer the sauce until reduced, 3-4 mins. Once cooked, taste and add salt and pepper if you feel it needs it, then remove the sauce to a bowl and cover with foil. Wash your pan and pop back on medium high heat, (no oil) and add the almonds.

5

Toast the almonds until golden, 2-3 mins - keep an eye on them! Remove to a bowl and pop your pan back on medium high heat with a drizzle of oil. When hot, add the green beans and stir fry until charred and soft, 4-5 mins. Remove to a bowl and add the yellow pepper to the pan. Season with salt and pepper and fry until coloured and soft, 6-8 mins. Only stir every 2 mins. TIP: Only stirring occasionally will help to give your peppers a lovely charred flavour!

6

Add the vinegar, sugar and water (see ingredients for sugar and water amounts) to the pan with the peppers, stir together and cook until the liquid has evaporated off, 3-4 mins. Add the green beans back into the pan, stir together and cook for 1 minute. Remove from the heat. Pop the beans and pepper in a bowl and top with the toasted almonds. Drizzle some of the bravas sauce over the wedges and spoon over the mayonnaise. Pop the sausage skewers on a plate. Serve everything at the table 'tapas style' and enjoy!