4 wooden skewers
1.5 tbsp olive oil
1 red pepper
1 tbsp cider vinegar
50g cheddar cheese
2 medium potatoes
1 red onion
2 tbsp sweet n sticky BBQ sauce
1 tbsp runny honey
rocket or a small mixed salad
Pre heat oven to 200 C
Put the skewers in a bowl of water to soak so they will not burn in the oven.
Chop the unpeeled potatoes into 2cm wide wedges. Put the potato wedges onto a tray. Drizzle with the oil, season with salt and pepper and toss to coat. Spread out and roast on the top shelf of the oven until golden, 30-35 mins, turning them halfway through cooking.
Meanwhile, halve the pepper and discard the core and seeds. Chop into chunks. Halve and peel the onion, then chop each half into 4 - 6 wedges. Separate the onion layers. Chop the sausage into bite-sized chunks (about 2cm). Put your vegetables and sausage into a large bowl and add half the BBQ sauce. Mix together carefully with your hands. IMPORTANT: Wash your hands after handling raw meat.
Thread the veggie and sausage chunks onto the skewers in the following order: sausage - pepper - a couple of onion pieces and so on. Tip: You are aiming for two skewers per person. Don't forget to Wash your hands.
Put the skewers on a lightly oiled, foil lined baking tray. Move your wedges to the middle shelf and cook the skewers on the top shelf for 20-25 mins until crispy and cooked through. IMPORTANT: The sausage is cooked when no longer pink in the middle.
Grate the cheddar cheese.
Mix the honey, cider vinegar a pinch of salt and pepper and the oil (see ingredients for amount). Whisk together with a fork.
When your sausage skewers are cooked, remove from the oven and cover with foil. Switch your grill to high. Sprinkle the cheese over your potato wedges and pop under the grill for 3-5 mins, or until the cheese is melted and bubbling.
Add the rocket/salad leaves to the bowl with the dressing and toss to coat the leaves. Serve your skewers with the cheesy chips and salad on the side. Add a dollop of leftover BBQ sauce and enjoy!