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Dairy Free
Gluten Free

Grilled Spanish Sausages with Baby Peppers

& Fingerling Patatas Bravas

Cooking time

30 minutes




1010 /serving

Spain has the right idea when it comes to dinner, especially when patatas bravas are on the menu. Our version of the tapas bar favourite incorporates roasted fingerling potatoes for a bite that is fluffy on the inside and crispy on the outside. We also smother them in a creamy, smoky sauce that has just a bit of heat—it wouldn’t be ‘bravas without its signature condiment, after all! Keep the tapas vibes going strong with BBQ-grilled Toulouse sausages (we like them with just a bit of char to really bring out those fiery flavours) and blistered baby peppers and zucchini, tossed in oil, sherry vinegar, and spices.

We will send you:

  • 2 Toulouse sausages
  • 200g Multicoloured baby peppers
  • 1 Bunch of parsley
  • 1 Zucchini
  • 450g Fingerling potatoes
  • 60ml Mayonnaise
  • 15ml Sherry vinegar
  • 30ml Ajvar
  • 10g Spanish sausage spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper, smoked paprika)

  • Contains: Egg, Sulphites

    You will need:

    Medium pot
    Large pan
    Sheet pan
    Salt & pepper
    Parchment paper
    Total Fat
    76 g
    Saturated Fat
    15 g
    430 mg
    Total Carbs
    53 g
    6 g
    32 g
    9 g
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    Roast the potatoes
    Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven, transfer to a serving dish and set aside in a warm spot.
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    Mise en place
    While the potatoes cook, bring a medium pot of salted water to a boil. Quarter the zucchini lengthwise; halve crosswise. Roughly chop the parsley leaves and stems. In a small bowl, combine the mayonnaise, ajvar and ½ the sherry vinegar; season with S&P to taste.
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    Boil the sausages
    Add the sausages* to the pot of boiling water and cook, 5 to 7 minutes, until cooked through. Using tongs, remove the cooked sausages from the water and transfer to a plate.
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    Grill the vegetables
    While the sausages cook, heat your BBQ on high, making sure to oil it first (or heat a drizzle of oil in a large pan on medium-high). In a bowl, combine the peppers, zucchini, remaining vinegar and drizzle of oil; season with ½ the remaining spice blend and S&P. Working in batches if necessary, add the vegetables to the BBQ (or pan). Cook, 2 to 3 minutes per side, until browned and tender. Transfer to a plate, reserving the pan (if using).
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    Grill the sausages
    Toss the cooked sausages with a drizzle of oil; season with the remaining spice blend and S&P. Add the seasoned sausages to the BBQ (or reserved pan, adding a drizzle of oil if the pan seems dry) and cook, 2 to 3 minutes per side, until browned.
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    Plate your dish
    Divide the grilled sausages, vegetables and roasted potatoes between your plates. Drizzle the potatoes with ½ the seasoned mayonnaise. Garnish the potatoes and vegetables with the parsley. Serve the remaining mayonnaise on the side as a dipping sauce. Bon appétit!

    *Health Canada recommends cooking pork to a minimum internal temperature of 71°C.