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Smoky Sausage & Pepper Skewers

Smoky Sausage & Pepper Skewers

with Roasted Garlic Slaw and Cheesy Wedges

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These Smoky Sausage & Pepper Skewers are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!


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 conflict 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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 sachet

Smoked Paprika

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese


4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites)

64 grams

BBQ Sauce

4 unit(s)

Bamboo Skewers

1 sachet


(ContainsMustard, Egg)

120 grams

Coleslaw Mix

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3195 kJ
Energy (kcal)764 kcal
Fat30.0 g
of which saturates14.0 g
Carbohydrate84 g
of which sugars23.0 g
Protein33 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray. Drizzle with oil and sprinkle over half the smoked paprika. Season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the middle shelf of your oven until golden, 30-40 mins. Turn halfway through.


Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm sized chunks. Trim and thinly slice the spring onion. Peel the garlic cloves and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the wedges until soft, 10-12 mins. Grate the cheese.


Chop the sausages into bite-sized pieces (about 2cm). Pop them into a large bowl with the chopped pepper, remaining smoked paprika and half of the BBQ sauce. Mix it all together with your hands to coat evenly. Thread the pepper and sausage chunks onto the skewers, alternating between the two. TIP: You are aiming for two skewers per person. IMPORTANT: Wash your hands 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 is cooked, remove from the foil and mash with a fork. Pop into a bowl with the coleslaw mix and mayonnaise. Season with salt and pepper and mix well to combine. Set aside. Once everything has 5 mins left, evenly sprinkle the grated cheese and spring onion over the wedges and return to the oven to cook until the cheese is melted, 3-4 mins.


Once everything is ready, pop 2 skewers per person onto your plates. Serve the cheesy wedges alongside and finish with the roasted garlic coleslaw and a dollop of leftover BBQ sauce. Enjoy!