Spanish sausage & spud skewers
- Sarah Cook
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Serves 6
Easy
Prep: 15 mins
Cook: 25 mins
, plus soaking
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Simple, barbecue-friendly kebabs made from new potatoes, red peppers, rosemary and Spanish-style sausages, such as chorizo
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Ingredients
Nutrition
Units:
MetricUS
-
750g baby new potato
-
2 large red peppers
or 8 small baby peppers
-
12 Spanish-style sausages
(see tip, below)
-
small bunch of rosemary
-
splash olive oil
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Nutrition: per serving
- kcal444
- fat27g
- saturates11g
- carbs29g
- sugars8g
- fibre4g
- protein22g
- salt1.7g
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Method
-
step 1
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.
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step 2
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.
-
step 3
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.
RECIPE TIPS
BUY THE BEST SAUSAGES
Use really good, flavoured sausages for this recipe. Try chorizo-style, merguez, paprika-flavoured or piri-piri style sausages, available from most supermarkets.
Recipe from Good Food magazine, May 2014
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