Sausages are often the first thing to hit the barbecue and the first thing to disappear, but we think they deserve a little more recognition.
This Spanish-inspired sharing board proves that sausages can be every bit as exciting as steak. Smoky, caramelised and packed with flavour, our premium sausages are paired with sweet charred peppers, peppery rocket, grilled sourdough and vibrant romesco sauce to create a relaxed, grown-up take on BBQ dining.
It's simple to put together, easy to scale up for a crowd and works equally well as a weekend lunch, summer supper or centrepiece for casual entertaining.
Proof that sausages deserve a place at the grown-up BBQ table.
Ingredients (Serves 4-6)
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Eat Great Meat Premium Sausages (as many as you want)
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2 red peppers & 2 yellow peppers (or a jar of ready grilled peppers)
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1 large sourdough loaf
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100g rocket
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50g shaved Parmesan
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Olive oil
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Juice of half a lemon
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Sea salt
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Cracked black pepper
For the Romesco Sauce
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2 roasted red peppers (from a jar works perfectly too)
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50g almonds
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1 garlic clove
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1 tbsp tomato purée
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1 tbsp red wine vinegar
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½ tsp smoked paprika
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75ml olive oil
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Salt and pepper
Make the Romesco Sauce
Place the roasted peppers, almonds, garlic, tomato purée, vinegar and smoked paprika into a food processor.
Blend while slowly adding the olive oil until you have a rustic sauce with a little texture remaining.
Season well and set aside.
Alternatively, a good quality jarred romesco works brilliantly and keeps this dish wonderfully simple if time isn’t on your side!
Cook the Sausages
Cook the sausages over a medium barbecue, turning regularly, until deeply caramelised, slightly blistered and cooked through to an internal temperature of 75°C. We sometimes will cook the sausages in the oven and finish off on the BBQ to ensure perfect cooking!
Leave some whole and slice others at an angle to showcase the variety and juicy interior.
Char the Peppers
Slice the peppers into thick strips and lightly coat with olive oil.
Cook directly over the barbecue or on a hot griddle until softened and lightly charred.
Jarred roasted peppers also work beautifully if you're short on time.
Prepare the Rocket
Dress the rocket lightly with olive oil, lemon juice and a pinch of salt.
Rather than scattering it everywhere, create two or three small mounds around the board to add freshness and colour.
Grill the Sourdough
Cut the sourdough into thick slices.
Brush lightly with olive oil and cook on a hot griddle or barbecue for 1–2 minutes per side until toasted and lightly charred.
Lean a few slices upright against the sausages for a little height and drama.
Assemble the Board
Use a large wooden board or dark serving platter.
Arrange the sausages casually through the centre, mixing whole and sliced pieces.
Pile the charred peppers alongside and nestle in the dressed rocket.
Scatter shaved Parmesan over the rocket and peppers.
Instead of serving the romesco in a bowl, spoon it directly onto the board in two or three generous swipes.
Finish by tucking in the grilled sourdough and serving immediately.
Serving Suggestions
This board is all about effortless entertaining.
It's relaxed, colourful and packed with flavour, making it ideal for sharing with friends over a cold drink in the sunshine.
Because sometimes, all you really need for a great barbecue is good sausages, good bread and good company.
This recipe is one of five dishes featured in our Summer BBQ Feast collection. Visit the main page to explore the full feast and discover more premium meat recipes.
