Sausage and Potato Barbecue Skewers Recipe

Put the potatoes into a saucepan and cover with cold water. Bring the pan up to the boil and simmer for about 10 minutes, or until the potatoes can be pierced with the point of a sharp knife. Drain the potatoes and set aside. While the potatoes are cooking, grill or pan-fry the sausages until cooked (to pan fry, heat a small splash of oil in a heavy-bottomed pan, then add the sausages and cook over a medium heat for 15-20 minutes, turning them regularly until nicely browned all over). Allow the sausages to cool while you get on with making the marinade; put the oil, cider vinegar, honey and mustard in a mixing jug or small bowl, add a pinch of salt and a grinding of black pepper and whisk everything together until well combined.

When the sausages are cool enough to handle, cut each one into about four chunky pieces (erring on the side of large pieces, rather than small). Take six skewers and thread each one with alternating pieces of sausage and potato, continuing until all the pieces are used up. Sit the skewers on a large baking tray or rectangular dish and use a pastry brush to coat the sausage and potato all over with the marinade, then cover the tray with clingfilm and put it in the fridge until you’re ready to cook.

When the barbecue is hot enough (or the grill has preheated), cook the skewers for about 10 minutes, brushing them with any remaining marinade mixture from time to time and turning them regularly. When the potatoes have become golden and crispy, remove the skewers from the heat and serve - we like to pile the sausage and potato into a pitta pocket with juicy tomatoes, or wrap them in flatbread with some salad leaves.