Smoky Sausage and Pepper Skewers
with Roasted Garlic Slaw and Cheesy Wedges
These Smoky Sausage and Pepper Skewers are 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 war 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.
Ingredients
4
Bamboo Skewers
450
Potatoes
1
Smoked Paprika
1
Bell Pepper
(May contain Celery)
1
Spring Onion
2
Garlic Clove
40
Mature Cheddar Cheese
(Contains Milk)
4
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
64
BBQ Sauce
120
Coleslaw Mix
32
Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil and sprinkle over half the smoked paprika. Season with salt and pepper, then toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Trim and thinly slice the spring onion.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic parcel on the same baking tray as the wedges until soft, 10-12 mins. Remove from the oven, then set aside to cool.
Grate the cheese.
Cut the sausages into bite-sized chunks and pop into a large bowl with the chopped pepper, remaining smoked paprika and half the BBQ sauce. Mix together, ensuring everything is well coated.
Thread the pepper and sausage chunks alternately onto the skewers (2 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the skewers onto a lined baking tray and bake on the top shelf of your oven until cooked, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the roasted garlic into a bowl with the coleslaw mix and mayonnaise. Season with salt and pepper, mix well to combine, then set aside.
When 5 mins of cooking time remain, sprinkle the cheese and spring onion over the wedges and return to the oven until the cheese has melted, 3-4 mins.
When everything is ready, serve your sausage skewers on plates with the cheesy wedges and garlic slaw alongside.
Add a dollop of the remaining BBQ sauce on the side for dipping.
Enjoy!
