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For the skewers:
12 oz (340 g) pack/12 pork chipolata sausages
4 small red onions, peeled and cut into wedges
6 tbsp (90 ml) Newman’s Own Sticky BBQ Original Recipe Marinade
1 lime cut into 6 wedges, to serve
For the slaw:
½ small white cabbage, finely shredded
2 medium carrots, peeled and cut into matchsticks
6 spring onions, finely sliced
3 tbsp (45 ml) olive oil
Juice 1 lime
Pinch paprika or cayenne pepper
3 tbsp (45 ml) toasted pumpkin seeds
Preheat oven to Gas 6/200⁰C. Thread each skewer alternately with 3 sausages and 3 onion wedges. Brush liberally with the marinade, place on a tray, cover and leave to marinate in the fridge for up to 2 hours.
Place a cooling rack on a large baking tray, place skewers on top and brush with extra marinade. Bake for about 30 mins, turning occasionally, and brushing with remaining marinade until cooked through. Serve each skewer with a lime wedge to squeeze over before eating.
Meanwhile mix together the cabbage, carrot, spring onions, oil and lime juice, season with paprika or cayenne, salt and freshly ground black pepper. Leave for at least 15 mins to allow the flavours to mingle. Stir through pumpkin seeds just before serving.
Tip: To cook on the BBQ: Wait until the coals have turned white, or set to a low-medium setting for gas. Grill for 20-25mins until cooked through, turning and brushing with marinade as before. Be careful not to position the grill too near to the coals, as the sausages will burn before cooking through.