Step 1: Oven Roast the Potatoes
Start by preheating the oven at 200°C. You will need to soak the skewers in water to stop them from burning. Then, cut the potatoes into 2cm wide wedges – you don’t need to peel!
Place the wedges onto the oven tray and sprinkle some oil, salt and pepper. Make sure to spread them out nicely and roast them on the top shelf for 30-35 minutes.
TIP: Turn the wedges after 15-20 minutes.
Step 2: Prepare the Vegetables
In the mean time, cut the pepper in half and get rid of the core and seeds. Once you’ve done this, just cut it into small pieces. Then, get started on the onion by cutting it into 4 to 6 wedges and separating the layers.
You will need to cut the sausages into bite-sized pieces (roughly 2cm). Put the pepper, onion and sausage into a bowl and mix it with BBQ sauce.
Step 3: Set Up the Skewers
Start putting the sausage pieces, pepper and a couple of onion pieces onto the skewer – in that order!
TIP: Each serving should have 2 skewers.
Step 4: Oven Roast the Skewers
Put some oil onto a baking tray and spread it around. Then, put the skewers onto the tray and put the tray into the top section of the oven for 20-25 minutes (make sure they are crispy!).
You can move your potato wedges from the top section to the middle section.
Step 5: Make the Salad Dressing
Mix honey and cider vinegar in a bowl with a whisk and add a pinch of salt, pepper and oil.
Step 6: Add the Cheese to the Wedges
Once the sausage skewers are done, take them out of the oven and cover them with tinfoil. Turn on the grill and grate the cheese over the potato wedges. Then, put the cheesy potato wedges under the grill for 3-5 minutes.
In the meantime, add the rocket leaves to bowl with the dressing and mix them together. Then, you’re ready to serve your Sausage Skewers with Cheesy Chips and Rocket Salad with a side of BBQ sauce!