Coddle Skewers with Mustard Dip

Ingredients

• 8 Pork sausages (soy-free)
• 8 slices Bacon, thick-cut (soy-free)
• 1 lb Potatoes, quartered
• 2 Onions, quartered
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Dijon mustard
• 2 tbsp Dairy-free mayonnaise
• 1 tsp Lemon juice

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 8 pork sausages and 8 slices of bacon into bite-sized pieces, roughly 1-inch chunks.
3. 3In a large bowl, toss the 1 lb of quartered potatoes and 2 quartered onions with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
4. 4Thread the cut sausage, bacon, coated potatoes, and onions onto skewers, alternating the ingredients.
5. 5Arrange the skewers in a single layer on a baking sheet lined with parchment paper.
6. 6Bake for 20-25 minutes, or until the sausages are cooked through (internal temperature reaches 160°F or 71°C), the bacon is crisp, and the potatoes are tender when pierced with a fork.
7. 7While the skewers are baking, prepare the mustard dip: in a small bowl, whisk together 2 tablespoons of Dijon mustard, 2 tablespoons of dairy-free mayonnaise, and 1 teaspoon of lemon juice until smooth.
8. 8Serve the coddle skewers warm with the prepared mustard dip on the side.

Substitutions

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