Jersey Royal Potato and Sausage Skewers with Chimichurri

Preheat your grill to medium heat.

While the grill heats, prepare the Jersey Royal potatoes. In a small saucepan, cover the potatoes with water, add a pinch of salt, and bring to a boil. Cook until just tender, about 10-12 minutes. Drain well and set aside to cool slightly.

Thread the potatoes, sausage chunks, red onion wedges, and bell pepper pieces onto skewers, alternating ingredients for a colorful presentation.

In a small bowl, whisk together 2 tablespoons of olive oil, salt, and black pepper. Brush this mixture over the skewers.

Grill the skewers for 15-20 minutes, turning occasionally, until the sausage is cooked through and the vegetables are tender and slightly charred. The potatoes should be golden brown.

While the skewers are grilling, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, coriander, mint, garlic, red wine vinegar, melted Jersey butter, remaining 1 tablespoon of olive oil, red pepper flakes (if using), and Jersey milk. Stir well to combine. Taste and adjust seasonings as needed.

Once the skewers are cooked, remove them from the grill and serve immediately. Spoon the chimichurri sauce generously over the skewers before serving.