Jersey Royal Potato and Smoked Sausage Skewers with Chimichurri

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.

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.

Cut the smoked sausage into 1-inch thick rounds.

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.

Thread the potatoes and sausage onto skewers, alternating between the two. Brush the skewers with melted Jersey butter and season with salt and pepper.

Preheat your grill to medium heat.

Grill the skewers for about 10-12 minutes, turning occasionally, until the potatoes are slightly charred and the sausage is heated through and browned.

Serve the skewers immediately with a generous dollop of chimichurri sauce. Garnish with extra chopped parsley if desired.