BBQ Sausage Skewers

BBQ Sausage Skewers

with Roasted Potatoes and Green Salad

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If there’s one thing that makes us happy, it’s seeing friends and families cooking together in the kitchen! Threading the sausage and veggie pieces on the skewers is best done as a team activity. We promise that this group effort is guaranteed to be photo worthy!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Honey Garlic Sausage, cased

340 g

Red Potato

1 unit

Yellow Bell Pepper

1 g


56 g

Red Onion

56 g

Spring Mix

1 unit


2 tbsp

Harvest BBQ Sauce

½ g


1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

6 unit

Wooden Skewers

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3443 kJ
Calories823 kcal
Fat58 g
Saturated Fat16 g
Carbohydrate58 g
Sugar16 g
Dietary Fiber9 g
Protein24 g
Cholesterol95 mg
Sodium1270 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the potatoes and skewers). Soak the skewers in a shallow dish of warm water. Start prepping when the oven comes up to temperature!


Roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the center of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.


Prep the skewers: Cut the sausages into 1/2-inch pieces. Core, then cut the bell pepper(s) into 1/2-inch cubes. Thread the veggies and sausages onto the skewers. Place them on a foil-lined baking sheet.


Bake the skewers: In a small bowl, stir the BBQ sauce with a drizzle of oil – just enough to make it runny! Brush the sauce over the skewers. Bake in the centre of the oven, turning the skewers halfway through cooking, until golden-brown, 12-13 min. (TIP: Cook to a minimum internal temperature of 160°F.)


Make the salad: Meanwhile, peel and cut the avocado into 1/2-inch cubes. Zest, then juice the lemon. In a medium bowl, whisk together the lemon zest, 2 tbsp lemon juice (double for 4 people), 1/2 pkg honey (1 pkg for 4 people), Dijon and a drizzle of oil. Season with salt and pepper. Toss in the spring mix and avocado.


Finish and serve: Divide the BBQ skewers, salad and potato wedges between plates. Enjoy!

BBQ TIP: Instead of pan-frying, grill skewers on medium-high heat, turning occasionally, until the sausages are cooked to temperature above, 10-12 min.