Spanish sausage & spud skewers
Contains pork – recipe is for non-Muslims only
Simple, barbecue-friendly kebabs made from new potatoes, red peppers, rosemary and Spanish-style sausages, such as chorizo
- Prep:15 mins
Cook:25 mins
, plus soaking - Serves 6
- Easy
Nutrition per serving
- kcal 444
- fat 27g
- saturates 11g
- carbs 29g
- sugars 8g
- fibre 4g
- protein 22g
- salt 1.7g
Ingredients
- 750g baby new potatoes
- 2 large red peppers, or 8 small baby peppers
- 12 Spanish-style sausages (see tip, below)
- small bunch of rosemary
- splash olive oil
Tip
Buy the best sausagesUse really good, flavoured sausages for this recipe. Try chorizo-style, merguez, paprika-flavoured or piri-piri style sausages, available from most supermarkets.
Method
Soak 8 wooden skewers for about 20 mins in water, so they don’t burn when you barbecue. Bring a pan of water to the boil, add the potatoes, simmer for about 5-7 mins until just tender. Drain and set aside to cool. If you’re using large peppers, halve through the stalk, discard the seeds and white membrane, then cut each half into 2-3 long wedges.
Work with skewers in pairs, using them to thread through both ends of a sausage. Add a wedge of (or a whole baby) pepper, similar in size to the sausage, then add a couple of potatoes to each skewer. Do the same with another sausage, chunk of pepper and potatoes, finishing with a third sausage. Repeat with remaining skewers, sausages and veg. Chill until ready to cook.
Using the rosemary as a brush, coat the skewers with some olive oil and season well with pepper, then salt, concentrating on the veg. Barbecue for 20-30 mins, turning until the sausages are cooked through. Just before they’re done, throw the rosemary on the barbecue too (tie with water-soaked string into a bunch if you’re worried about them falling onto the coals). When charred and fragrant, transfer skewers to a platter. To serve, cut through the sausages and peppers to make skewers into singles.