Spanish sausage & spud skewers

Spanish sausage & spud skewers

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • , plus soaking
  • Easy
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal444
fat27g
saturates11g
carbs29g
sugars8g
fibre4g
protein22g
salt1.7g
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Ingredients

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.

  • 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. 

Goes well with

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