Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sausage, Potato and Onion Kebabs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sausage, Potato and Onion Kebabs

    This recipe is a very good way to use Waitrose Free Range Jumbo Sausages. Serve with our Avocado, Sundried Tomato, Mozzarella Salad and the Spiced Ricotta Bruschetta.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4


    • Freshly ground black pepper
    • 24 small new potatoes
    • 6 large red onions, cut into quarters through the root, so intact
    • 1 pack Waitrose Free Range Jumbo Sausages
    • 3 garlic cloves, crushed
    • 1 tsp crushed chillis
    • 1 pack rosemary leaves, finely chopped
    • 200ml extra virgin olive oil
    • Salt
    • The rice:
    • 300g basmati or long grain rice, cooked and cooled
    • 3 tbsp mixed chopped herbs
    • 3 plum tomatoes, roughly chopped


    1. Preheat the grill or barbecue.
    2. Place the potatoes in boiling salted water and cook until just tender. Remove with a slotted spoon and transfer to a large, shallow bowl. Add the onions to the boiling water and cook for 3-4 minutes. Drain and place in the bowl with the potatoes.
    3. Prick the sausages all over with a fork and place in boiling water for 3-4 minutes. Drain and cut each sausage into 3 or 4 bite size pieces. Place in the bowl with the potatoes and onions.
    4. Mix together the garlic, chilli, rosemary and olive oil. Season and pour over the potato, onion and sausages to coat thoroughly. Cover and leave to marinate in the fridge for 1-2 hours or until ready to cook.
    5. Thread the sausage, potato and onion pieces alternately onto 8 metal skewers. Cook on the barbecue or under a medium hot grill for 4-5 minutes on each side, basting frequently with the remaining marinade until thoroughly cooked, the juices run clear and there is no pink meat.
    6. Combine the rice with the chopped herbs and tomatoes. Season and serve with the sausage skewers.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars