Air Fryer Sausage and Potatoes
Why this recipe works
- Efficient cooking: The potatoes, onion and sausages cook in the same air fryer basket, keeping the method simple and the washing-up light.
- Crisp, browned edges: Starting the potatoes before adding the sausages gives them enough time to brown while staying tender in the centre.
- Sharp mustard finish: Wholegrain mustard cuts through the richness of the sausages and adds a punchy contrast to the earthy potatoes.
Get the most out of this recipe
Ingredient notes
- Choose similar sausages: Use sausages of a similar thickness so they brown and cook through at roughly the same pace.
- Keep the potatoes even: Halving larger baby potatoes helps them cook evenly and become tender before the sausages overbrown.
- Paprika choice: Sweet paprika gives colour and gentle warmth; hot paprika can be used for a sharper, spicier finish.
Texture tips
- Do not overcrowd the basket: Leave space for hot air to circulate; if the basket is packed, cook in batches so the potatoes crisp rather than steam.
- Add sausages after the potatoes start: Giving the potatoes a head start prevents the sausages from spending too long in the air fryer and drying out.
- Shake during cooking: Shaking the potatoes partway through exposes new surfaces to the heat, helping them brown more evenly.
Make-ahead tips
- Best served immediately: The potatoes have the best crisp edges and the sausages their best texture straight from the air fryer.
- Storing leftovers: Cool completely, then refrigerate airtight for up to 3 days. This dish is not ideal for freezing.
- Reheat in the air fryer: Reheat at 180°C (355°F) for 6–8 minutes, shaking once, until piping hot.
Authenticity notes
- Air fryer adaptation: The sausage, potato and mustard combination nods to German-style comfort food, while the air fryer keeps the method practical for everyday cooking.
- Mustard pairing: Wholegrain mustard is a natural partner for pork sausages, adding acidity, texture and a savoury bite.
Equipment you'll need
Ingredients
Instructions
- Halve any larger baby potatoes so they are a similar size. Slice the red onion into thick wedges.
- In a bowl, toss the potatoes and onion with rapeseed oil, sweet paprika, fine sea salt and black pepper. Tip into the air fryer basket and air fry at 200°C (400°F) for 15 minutes, shaking halfway.
- Add the pork sausages to the basket, nestling them among the potatoes. Air fry for 18–22 minutes, turning the sausages once, until the potatoes are browned and tender and the sausages are cooked through.
- Serve straight away with whole-grain mustard for dipping. If you like, spoon a little mustard over the potatoes too.
Recipe notes
Tips
- If the sausages are browning too quickly, turn the temperature down to 190°C (375°F) for the final 8–10 minutes and continue until cooked through.
- For the best texture, avoid overcrowding the basket; cook in two batches if needed so the potatoes crisp rather than steam.
Substitutions
- Replace Rapeseed oil with Sunflower oil for a similarly neutral flavour and high-heat performance.
- Replace Sweet paprika with hot paprika for a spicier finish.
Storage
- Refrigerate up to 3 days
- Cool and refrigerate airtight. Reheat in the air fryer at 180°C (355°F) for 6–8 minutes, shaking once, until piping hot.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (10min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Mustard
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