Grilled Spanish-Style Sausages with Sweet Peppers
Baby-Potato Patatas Bravas
Cooking time
30 minutes
Servings
2/4
Calories
840 /serving
Spain has the right idea when it comes to dinner, especially when patatas bravas are on the menu. Our version of the tapas favourite incorporates roasted baby potatoes smothered in a creamy, smoky mayo—it wouldn’t be bravas without its signature condiment, after all! Keep the tapas vibes going strong with BBQ-grilled pork sausages (we like them with just a bit of char), and blistered sweet peppers and zucchini tossed in oil, sherry vinegar and spices.
We will send you:
- 2 Mild Italian pork sausages
- 200g Sweet peppers
- 1 Bunch of parsley
- 2 Zucchini
- 450g Baby potatoes
- 60ml Mayonnaise
- 15ml Sherry vinegar
- 30ml Ajvar
- 10g Sweet Pepper & Turmeric spice blend (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Sulphites, Wheat
You will need:
Medium pot
Large grill pan (or pan)
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
60 g
Saturated Fat
12 g
Sodium
1330 mg
Total Carb
51 g
Sugars
9 g
Protein
30 g
Fibre
10 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). 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, turning halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork.
Mise en place
While the potatoes cook, bring a medium pot of salted water to a boil. Heat the BBQ on high, making sure to oil the grill first. Quarter the zucchini lengthwise; halve crosswise. Roughly chop the parsley leaves and stems. In a small bowl, make the seasoned mayo by combining the mayonnaise, ajvar and ½ the sherry vinegar; season with S&P.
Boil the sausages
Add the sausages* to the pot of boiling water and cook, 3 to 5 minutes, until cooked through. Using tongs, remove the cooked sausages from the water and transfer to a plate.
Grill the vegetables
While the sausages cook, in a bowl, combine the sweet peppers, zucchini, remaining vinegar and a 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 to a large grill pan on medium-high, heating a drizzle of oil first). Cook, 2 to 3 minutes per side, until browned and tender. Transfer to a plate (reserving the grill pan, if used).
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 to the reserved grill pan, adding a drizzle of oil if the pan seems dry) and cook, 2 to 3 minutes per side, until browned.
Plate your dish
Divide the grilled sausages, vegetables and roasted potatoes between your plates. Drizzle the potatoes with ½ the seasoned mayo. Garnish the potatoes and vegetables with the parsley. Serve the remaining mayo on the side as a dipping sauce. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
