Smoky Sausage & Pepper Skewers
with Cheesy Wedges and Baby Leaf Salad
- Milk
- Sulphites
- Mustard
- Egg
- May contain traces of allergens
- Celery
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.
Ingredients
450
Potatoes
1
Smoked Paprika
1
Bell Pepper
(Contains: May contain traces of allergens, Celery)
1
Spring Onion
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains: Milk)
4
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
64
BBQ Sauce
4
Bamboo Skewers
32
Mayonnaise
(Contains: Egg, Mustard)
120
Sliced Carrot and Cabbage Mix
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 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.
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.
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.
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.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the smoky sausages and tasty BBQ sauce, though some found the dish a bit sweet overall.
- Ease of prep: Many found it quick and simple to make, though some noted it was fiddly to assemble the skewers.
- Suggestions: Consider adding mushrooms or halloumi to the skewers for extra flavour and variety.
- Next-day meals: Leftovers make great lunches the following day, with some finding it even tastier reheated.
- Portions: Some felt the meal was a bit small and could benefit from larger servings or additional sides.
