I love the memories that a good old sausage casserole brings
back for me. My mum used to make it for us as kids, cooked
for so long that the sausages nearly fell apart. It was so good.
This economical recipe hits the mark, just like mum’s did,
especially when you serve it with creamy mashed potato to
soak up all that gravy. I actually cook the casserole straight
inside my dual air fryer drawer, but you can also cook it inside
a heatproof container.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Medium
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Ingredients
pork sausages 400 g
onion 1 (chopped)
bell pepper 1 (chopped)
chicken gravy granules 1 tbsp
vegetable stock cube 1
dried thyme 1 tsp
Dijon mustard 1 tsp
baking potatoes 800 g (chopped)
unsalted butter 2 tsp
spinach 200 g
Method
Preheat the air fryer to 200°C/400°F.
Chop the onion and bell pepper. Throw the sausages, onion and pepper into a heatproof container measuring about 20 × 18 cm (8 × 6 inches). Add the oil, shake well, then cook for 12 minutes, shaking halfway through
Meanwhile, make the mashed potato: Peel and chop your potatoes into small chunks. Boil them until soft in salted water. Drain and mash them with the butter. Season to taste.
Make the gravy. Mix the gravy granules with 50 ml boiling water per serving. Make up the vegetable stock cube with 50ml boiling water per serving then add to the the gravy with the thyme and mustard and a pinch of salt and pepper. Stir well.
Reduce the air fryer temperature to 180°C/350°F. Pour the gravy in with the sausages, stir well, then cook or a further 15 minutes, stirring occasionally.
Steam the spinach or you can also wilt it in a pan.
Plate up the sausage casserole and serve alongside the mashed potato and spinach. Enjoy!
Cook Smart: Air Fryer: 90 quick and easy energy-saving recipes by Dean Edwards. Published by Hamlyn. Photographer: Tom Regester. Hardcover £20, (octopusbooks.co.uk).
