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Smoky BBQ Sausage Skewers

Smoky BBQ Sausage Skewers

With Roasted Garlic Slaw & Cheesy Wedges

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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!


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 Time40 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)

2 sachet

BBQ Sauce

1 pack(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)2851 kJ
Energy (kcal)681 kcal
Fat29.0 g
of which saturates11.0 g
Carbohydrate75 g
of which sugars18.0 g
Protein28 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Aluminum Foil
Large Bowl
Baking Sheet with Baking Paper
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, 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!