Ingredients
- 1 red onion, quartered (or 1 leek, cut into pieces)
- 1 red pepper, deseeded and cut into chunks
- 180g cherry tomatoes
- 1 courgette, cut into 2cm chunks
- Olive oil spray
- 150ml chicken stock
- 2 tbsp tomato purée
- 4 medium potatoes (about 400g), scrubbed and sliced into 1cm thick wedges
- 8 Essington free-range pork sausages
Method
Prepare the Vegetables
Preheat your air fryer to 190°C. Place the onion, red pepper, cherry tomatoes, and courgette in a container that fits inside the air fryer basket. Lightly spray with olive oil.
Roast & Simmer
Roast the vegetables for 10 minutes. Meanwhile, mix the chicken stock and tomato purée in a jug. After 10 minutes, pour this mixture over the vegetables and cook for another 5 minutes. Set aside.
Cook the Potatoes
Toss the potato wedges with a few sprays of olive oil. Place them in a lined air fryer basket and cook for 12 minutes. Shake or turn halfway through.
Add the Sausages
Remove the basket, turn the potatoes, then nestle the sausages on top. Cook for 10 minutes, turning the sausages after 6 minutes, until golden and cooked through. (If your basket is small, cook in two batches.)
Combine & Heat Through
Mix the roasted vegetables with the sausage and potato mixture, then return to the air fryer for 2 minutes to warm everything through.
Serve
Serve immediately for a wholesome, satisfying meal.