- 750g baby new potato
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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- splash olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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.