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.
Honey Garlic Sausage, cased
Yellow Bell Pepper
Harvest BBQ Sauce
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
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.