Sticky sausage & pepper kebabs

Sticky sausage & pepper kebabs

Give everyday sausages a new lease of life with these easy to assemble, tasty glazed skewers.

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High protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 454g pack 8 Essential Pork Sausages
  • 2 Essential Peppers, any colour, deseeded
  • 200g essential couscous
  • 100g bag Essential Mixed Salad
  • Essential Olive Oil, to drizzle
  • 1 Essential Lemon, scrubbed, zested and juice of ½, rest in wedges

For the sticky sauce

  • 3 tbsp Essential Tomato Ketchup
  • 3 tbsp Essential Squeezy Honey
  • 2 clove/s garlic, finely grated


  1. Preheat the oven to 200oC, gas mark 6. Line a large roasting tin with baking parchment. Snip each sausage into 3 pieces using scissors. Cut each pepper into 16 squares.

  2. Thread the ingredients onto 8 skewers, starting and finishing with a piece of pepper. Lay the kebabs in the roasting tin. Transfer to the oven and bake for 30 minutes.

  3. Mix the sticky sauce ingredients together in a bowl. Take the kebabs from the oven and brush the sauce all over them. Return to the oven for another 5 minutes. Repeat this basting and bake for another 5 minutes.

  4. Meanwhile, make the couscous according to pack instructions, then toss with the lemon juice and zest and season. Dress the salad with a little oil and a squeeze more lemon juice. Serve the kebabs with the couscous and salad, drizzling the couscous and kebabs with any remaining sticky sauce from the tray.


Typical values per serving when made using specific products in recipe


1,998kJ/ 476kcals



Saturated Fat












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