Smoky Sausage & Pepper Skewers
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Smoky Sausage & Pepper Skewers

Smoky Sausage & Pepper Skewers

with Cheesy Wedges and Baby Leaf Salad

This Smoky Sausage & Pepper Skewers is 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.

Tags:
Family Friendly
Allergens:
Milk
Sulphites
Mustard
Egg

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Smoked Paprika

1

Bell Pepper

(May contain Celery)

1

Spring Onion

2

Garlic Clove

30

Mature Cheddar Cheese

(Contains Milk)

4

Honey Mustard Sausages

(Contains Sulphites, Mustard)

64

BBQ Sauce

4

Bamboo Skewers

32

Mayonnaise

(Contains Egg, Mustard)

120

Coleslaw Mix

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Nutritional information

Energy (kcal)787 kcal
Energy (kJ)3293 kJ
Fat41 g
of which saturates14.6 g
Carbohydrate79.7 g
of which sugars25.6 g
Protein32.4 g
Salt3.55 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grater
Aluminum Foil
Bowl
Baking Paper
Kitchen Shears

Instructions

Roast the Wedges
1

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 and sprinkle over half the smoked paprika. Season with salt and pepper, then toss to coat and 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.

Prep the Veg
2

While the wedges cook, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Trim and thinly slice the spring onion.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic parcel on the same baking tray as the wedges until soft, 10-12 mins. Remove from the oven, then set aside to cool.
Meanwhile, grate the cheese.

Skewer Time
3

Chop the sausages into bite-sized chunks and pop into a large bowl with the chopped pepper, remaining smoked paprika and half the BBQ sauce. Mix together, ensuring everything is well coated.
Thread the pepper and sausage chunks alternately onto the skewers (2 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Get Roasting
4

Pop 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.

Bring on the Slaw
5

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the roasted garlic into a bowl with the mayonnaise. Season with salt and pepper, mix well to combine, then set aside.
When 5 mins of cooking time remain, sprinkle the cheese and spring onion over the wedges and return to the oven until the cheese has melted, 3-4 mins.

Serve
6

When everything is ready, serve your skewers on plates with the cheesy wedges, baby leaf salad and roasted garlic mayonnaise alongside.
Add a dollop of the remaining BBQ sauce for dipping.
Enjoy!