Jersey Royal Potato and Sausage Skewers with Rosemary and Garlic

Preheat grill to medium heat.

Boil the Jersey Royal potatoes in lightly salted water until almost tender (about 10-12 minutes). Drain well and allow to cool slightly.

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.

Cut the sausages into 2-3 cm pieces. If using seasonal vegetables, chop them into similar sized pieces.

Thread the potatoes, sausage pieces, and optional vegetables onto skewers, alternating ingredients.

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.

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).

Optionally - after boiling the potatoes, lightly mash them with Jersey milk for a creamier skewer.

Serve immediately.