BBQ Sausage Skewers
with Roasted Potatoes and Green Salad
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse miel et ail, avec boyau
340 g
Pommes de terre rouges
1 pièce(s)
Poivron jaune
1 g
Avocat
56 g
Oignon rouge
56 g
Mélange printanier
1 pièce(s)
Citron
2 cs
Sauce BBQ Harvest
½ g
Miel
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
6 pièce(s)
Brochettes en bois
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.