Viking BBQ Time

Smoky BBQ Sausage Skewers with Roasted Garlic Slaw & Cheesy Wedges

Ingredients

450 g potatoes
1 tsp smoked paprika (they use half for wedges, half for skewers)
1 bell pepper
2 spring onions
2 garlic cloves
30 g mature cheddar cheese

4 British honey‑mustard sausages
64 g BBQ sauce
1 pack bamboo skewers
1 tbsp mayonnaise
120 g coleslaw mix
Olive oil, salt & pepper

Steps

Prep oven & wedges:
Preheat to 200 °C. Cut potatoes into wedges, drizzle with oil and half the paprika, season, then roast for ~30‑35 min, turning halfway

Prep veg & garlic:
Chop pepper into chunks and slice spring onions. Wrap garlic with oil in foil. Add garlic to tray for final 10‑12 min roasting

Skewer assembly:
Chop sausages (~2 cm pieces). In a bowl, toss sausages, pepper, remaining paprika, and half the BBQ sauce. Thread alternating onto skewers (2 per person)

Bake skewers:
Place skewers on oiled foil tray; roast on upper shelf for 20‑25 min until sausages are cooked through

Finish slaw:
Mash roasted garlic, mix with mayo, coleslaw mix, salt, and pepper. Set aside

Cheese & salad:
When wedges have ~5 min left, top with cheddar and sliced spring onions under the grill for 3‑4 min until melted

Serve:
Plate two skewers per person alongside cheesy wedges and garlic slaw. Add leftover BBQ sauce and enjoy

Knife Recommendation: