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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!

Allergens:Mustard/MoutardeSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Honey Garlic Sausage, cased

340 g

Red Potato

1 unit

Yellow Bell Pepper

1 g

Avocado

56 g

Red Onion

56 g

Spring Mix

1 unit

Lemon

2 tbsp

Harvest BBQ Sauce

½ g

Honey

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

6 unit

Wooden Skewers

Not included in your delivery

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Brush
Small Bowl
Bowl
Whisk
Zester
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.)

5

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.

6

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.