Jersey Royal Potato and Sausage Skewers with Rosemary and Garlic

A delicious and simple dish showcasing Jersey's famous Jersey Royal potatoes and locally sourced sausages, marinated in a fragrant rosemary and garlic blend. Perfect for a summer barbecue or a quick and easy dinner.

Prep Time

20 minutes

Total Time

45 minutes

Calories

2520 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.93/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Jersey

Cooking Style:

Quick & Easy•Grilling

Ingredients

Servings

750gJersey Royal Potatoes(Small to medium size, scrubbed but not peeled)

£3.50

8 Locally Sourced Pork Sausages(Good quality, preferably with a high meat content)

£4.00

2tablespoonsFresh Rosemary(Finely chopped)

£0.75

4clovesGarlic(Minced)

£0.30

50gJersey Butter(Melted)

£1.20

2tablespoonsOlive Oil(Extra virgin)

£0.20

1teaspoonSea Salt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Freshly ground, or to taste)

£0.05

200gSeasonal Vegetables (optional)(Cherry tomatoes, bell peppers, zucchini - chopped into bite-sized pieces)

£1.50

50mlJersey Milk(For the potatoes)

£0.15

Total Cost

£11.70

£2.93 per serving

Instructions

1.
Preheat grill to medium heat.
2.
Boil the Jersey Royal potatoes in lightly salted water until almost tender (about 10-12 minutes). Drain well and allow to cool slightly.
3.
While potatoes are cooling, in a large bowl, combine the melted Jersey butter, olive oil, minced garlic, chopped rosemary, salt, and pepper. This is your marinade.
4.
Cut the sausages into 2-3 cm pieces. If using seasonal vegetables, chop them into similar sized pieces.
5.
Thread the potatoes, sausage pieces, and optional vegetables onto skewers, alternating ingredients.
6.
Place the skewers in the bowl with the rosemary and garlic marinade and toss to coat evenly. Let them marinate for at least 10 minutes.
7.
Place the skewers on the preheated grill and cook for 15-20 minutes, turning occasionally, until the sausages are cooked through and the potatoes are golden brown and slightly crispy. Ensure the internal temperature of the sausages reaches 75°C (165°F).
8.
Optionally - after boiling the potatoes, lightly mash them with Jersey milk for a creamier skewer.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (331g)

2520 kcal / 10543 kJ

Carbs

150g

58% of RDA

Fat

170g

243% of RDA

Protein

85g

170% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

20 g

22% of RDA

Sodium

3800 mg

165% of RDA

Saturated Fat

85 g

425% of RDA

Chef's Tips

Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.

If using metal skewers, be careful as they will get very hot.

For extra flavour, add a squeeze of lemon juice to the marinade.

Serve with a side of locally sourced salad or crusty bread.

Adjust the cooking time based on your grill and the size of the sausages and potatoes.

Cooking Equipment

Grill

Large Bowl

Skewers (metal or wooden, soaked in water)

Wine Pairings

No wine pairing suggestions available for this recipe.

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