Smoky BBQ Sausage Skewers
With Roasted Garlic Slaw & Cheesy Wedges
- Milk
- Sulphites
- Mustard
- May contain traces of allergens
- Celery
This Sausage Skewers, Garlic Slaw & Wedges is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Ingredients
450
Potatoes
1
Smoked Paprika
1
Bell Pepper
(May be present: Celery)
1
Spring Onion
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains: Milk)
4
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
64
BBQ Sauce
1
Bamboo Skewers
1
Mayonnaise
120
Sliced Carrot and Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large, low sided, wide baking tray. Drizzle with oil and sprinkle over half the smoked paprika. Season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
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. Coarsely grate the Cheddar cheese.
Chop the sausages into bite sized pieces (about 2cm). Pop them in 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 the lined baking tray and bake on the top shelf of your oven until cooked, 20-25 mins. IMPORTANT: The sausage meat is cooked when it is no longer pink in the middle. Wash your hands after handling raw meat.
Once the roasted garlic has cooled, crush it with the back of a fork until you have a smooth paste and pop into a bowl with the mayonnaise and coleslaw mix. Season with salt and pepper and mix well to combine. Set aside. Once everything has 5 mins left, evenly sprinkle over the grated cheddar and spring onion on the wedges and return to the oven to cook until the cheese is melted, 3-4 mins.
Once everything is cooked, pop 2 skewers per person onto your plates. Share the cheesy wedges along side and finish with the roasted garlic slaw and a dollop of leftover bbq sauce. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sausage and pepper skewers deliver a satisfying smoky-sweet flavour, and the cheesy wedges are a firm favourite; some find the BBQ sauce quite strong, so consider using a little less if you prefer a milder taste.
- Ease of prep: The recipe is straightforward and easy to follow, though threading the sausage pieces onto skewers can be a little fiddly and the overall prep takes longer than expected.
- Suggestions: Add extra mayonnaise to the slaw to keep it from drying out, and roast three or four garlic cloves rather than one for a more noticeable flavour. Some cooks add onion or courgette to the skewers for extra variety, and cutting sausages with scissors helps preserve their shape.
- Next-day meals: The wedges and skewers keep well, and one reviewer prepped the skewers in advance and refrigerated them until ready to cook later that evening.
- Portions: Some find the sausage portion on the small side for a main meal; adding an extra potato and some additional vegetables helps make it more filling.
- Coleslaw: The slaw divides opinion — the roasted garlic version is enjoyed by many, but the pre-shredded veg can be quite chunky; slicing any larger pieces more finely before mixing makes it easier to eat.
