Spanish sausage & spud skewers

Spanish sausage & spud skewers

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Prep: 15 mins Cook: 25 mins , plus soaking

Easy

Serves 6
Simple, barbecue-friendly kebabs made from new potatoes, red peppers, rosemary and Spanish-style sausages, such as chorizo

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat27g
  • saturates11g
  • carbs29g
  • sugars8g
  • fibre4g
  • protein22g
  • salt1.7g
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Ingredients

  • 750g baby new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 large red peppers, or 8 small baby peppers
  • 12 Spanish-style sausages (see tip, below)
  • small bunch of rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • splash olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

  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.

  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.

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