Caribbean-Spiced Veggie and Sausage Skewers
with Creamy Potato Salad
Tonight's dinner is perfect for any night! Jerk seasoning is full of intense aromatic flavours that are sweet, spicy and smoky! Paired with a classic creamy potato salad, these are not your ordinary summer skewers!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Sausage, cased
190 g
Yellow Bell Pepper
227 g
Zucchini
1 tbsp
Jerk Spice Blend
340 g
Red Potato
10 g
Parsley
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
8 unit
Wooden Skewers
56 g
Red Onion, chopped
Not included in your delivery
1 tbsp
Sugar*
2 tsp
Salt*
tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Position an oven rack in the top of the oven. Preheat broiler to high (to broil skewers). BBQ TIP: Instead of broiling, grill skewers on medium-high heat, turning occasionally, until the sausage is cooked through (71°C/160°F), 10-12 min.
Wash and dry all produce.* In a shallow dish filled with hot water, submerge and soak the skewers. Halve the potatoes (or quarter if they are larger). In a medium pot, combine the potatoes with enough salted water to cover (approximately 1-2 inches). Bring to a boil over high heat. Cook until the potatoes are fork-tender, 10-12 min.
Meanwhile, cut the zucchini(s) in half, lengthwise, then into 1/2-inch thick half moons. Core, then cut the bell pepper(s) into 1-inch pieces. Roughly chop the parsley. In a large bowl, stir together the onions, 1 tbsp vinegar (dbl for 4 ppl) and 1 tsp sugar (dbl for 4 ppl). Set aside.
Cut the sausages into 1-inch pieces. In a medium bowl, toss together the zucchini, peppers and jerk spice blend. Season with salt and pepper. Alternately thread the peppers, sausages (piercing through the sausage meat, not the casing) and zucchini onto the skewers. Transfer to a foil-lined baking sheet, then drizzle each skewer with oil.
Broil the skewers on the top rack of the oven, flipping the skewers halfway through cooking, until the veggies are golden-brown and the sausage pieces are cooked through, 12-14 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
When the potatoes are tender, drain and set aside. Whisk the mayo into the large bowl with the marinated onions, then add the potatoes and half the parsley. Toss together. Season with salt and pepper.
Divide the skewers and potato salad between plates. Sprinkle with the remaining parsley.
