Jersey Royal Potato and Smoked Sausage Skewers with Chimichurri

A vibrant and flavourful dish featuring Jersey Royal potatoes and smoked sausage, grilled to perfection and served with a zesty chimichurri sauce made with locally sourced ingredients.

Prep Time

20 minutes

Total Time

45 minutes

Calories

875 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.09/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Cooking Style:

Grilling

Dietary:

Gluten-Free

Ingredients

Servings

750gJersey Royal Potatoes(Small to medium size, scrubbed)

£3.50

500gSmoked Sausage(Good quality, preferably locally sourced in Jersey)

£3.00

1 Red Bell Pepper(Cored and seeded, roughly chopped)

£0.90

1 Red Onion(Roughly chopped)

£0.60

1bunchFresh Parsley(Roughly chopped)

£1.20

2tablespoonsFresh Oregano(Roughly chopped)

£0.50

4clovesGarlic(Minced)

£0.30

3tablespoonsRed Wine Vinegar

£0.20

0.5cupOlive Oil(Extra virgin)

£1.50

0.3teaspoonRed Pepper Flakes(Adjust to taste)

£0.10

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

2tablespoonsJersey Butter(Melted)

£0.40

Total Cost

£12.35

£3.09 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add the Jersey Royal potatoes and cook until tender but still firm, about 15-20 minutes. Drain well and let cool slightly.
2.
While the potatoes are cooking, prepare the chimichurri sauce. In a food processor or blender, combine the red bell pepper, red onion, parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Season with salt and pepper to taste. Pulse until finely chopped but not completely smooth. Alternatively, finely chop all ingredients and mix well in a bowl.
3.
Cut the smoked sausage into 1-inch thick rounds.
4.
Once the potatoes are cool enough to handle, halve or quarter them depending on their size, so they are roughly the same size as the sausage rounds.
5.
Thread the potatoes and sausage onto skewers, alternating between the two. Brush the skewers with melted Jersey butter and season with salt and pepper.
6.
Preheat your grill to medium heat.
7.
Grill the skewers for about 10-12 minutes, turning occasionally, until the potatoes are slightly charred and the sausage is heated through and browned.
8.
Serve the skewers immediately with a generous dollop of chimichurri sauce. Garnish with extra chopped parsley if desired.

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My Notes

Nutrition Information

Nutrition per serving (400g)

875 kcal / 3661 kJ

Carbs

40g

15% of RDA

Fat

65g

93% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

If you don't have a grill, you can bake the skewers in a preheated oven at 200°C (400°F) for about 20-25 minutes, turning halfway through.

The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more over time.

For extra flavour, marinate the potatoes and sausage in the chimichurri sauce for 30 minutes before grilling.

Cooking Equipment

Grill

Small saucepan

Food processor or blender

Skewers

Wine Pairings

No wine pairing suggestions available for this recipe.

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