• 8 sausages
  • 32 small potatoes
  • 2 normal onions
  • 2 teaspoons of Coleman's mustard
  • 2 tbsp rapeseed oil or groundnut or sunflower, just not olive
  • 1 tbsp red wine vinegar
  • ground black pepper

I love sausages but find myself filling up on them too quickly at BBQs, then missing out on all the other exciting things to eat. To stop this catastrophe occurring last Sunday I came up with these kebabs – a way to eat less and still get my hit. Also a good way of cutting down on the shopping bill as each skewer only uses one sausage. Though of course you could use more if you need more of a sausage injection. The recipe below makes 8 skewers.


  • 8 sausages
  • 32 small potatoes (I used Charlotte ones)
  • 2 normal onions, peeled, cut into quarters and then each layer separated
  • 2 teaspoons of Coleman’s mustard
  • 2 tbsp rapeseed oil or groundnut or sunflower, just not olive
  • 1 tbsp red wine vinegar (white would do too)
  • ground black pepper

If you’re using wooden skewers, soak them for at least a couple of hours in water. I soaked mine overnight just to be safe as I’ve had a few go up in flames on the barbecue in the past. Metal skewers need no prep at all. The Bell household need to invest in some.

Boil the potatoes until tender, then drain. Try and make sure they’re all the same size – if they’re not, cut them. Cut the sausages into thirds and then start to thread the skewers with 3 bits of sausage, 4 potatoes and 4 bits of onion – alternating them as you go.

Make the marinade by whisking together the oil, vinegar, mustard and black pepper. Pop the kebabs on a plate or tray, brush with the marinade and leave for an hour or as long as you have until the coals are ready. I always underestimate the time it takes to get the barbecue nice and hot.

Cook on the BBQ until the sausages are cooked through. These took about 20 mins to get each side charred and no longer a food poisoning threat.

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