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A perfectly delicious combination – the saltiness of sausages combines beautifully with the sweetness of honey and piquancy of mustard. The potatoes, peppers and onions complement these flavors well.
400 grams/14 ounces baby new potatoes
1 onion, chopped into 4 wedges
1 tablespoon Tuscanini Olive Oil
1 tablespoon runny honey
1 tablespoon wholegrain mustard
6 sausages
5 baby (bell) peppers, roughly chopped
freshly ground Gefen Black Pepper
fresh rosemary sprigs, to garnish
Preheat the air-fryer to 180 degrees Celsius/350 degrees Fahrenheit.
Chop any larger potatoes to three centimeters/one and a quarter inches in length (leave any smaller potatoes whole). Toss the potatoes and onion wedges in the oil with salt and pepper to taste. Add the potatoes and onion wedges to the preheated air-fryer and air-fry for 10 minutes.
Meanwhile, mix together the honey and mustard, then toss the sausages in the honey-mustard mixture until evenly covered. Add these to the air-fryer and cook for a further six minutes. Toss the food in the air-fryer and add the (bell) peppers, stir everything well and air-fry for a further seven minutes. Tip on to a serving platter, garnish with fresh rosemary sprigs if you wish and serve.
From The Air-Fryer Cookbook: Quick, Healthy and Delicious Recipes for Beginners by Jenny Tschiesche, Ryland Peters & Small
Photography by Clare Winfield © Ryland Peters & Small 2022
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