Prep
10m
Cook
30m
Total
40m
Shop
The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by cutting each sausage into five even pieces and placing them in a bowl, along with your onions and peppers.
Step 2
Add the olive oil and mix, then tip into your air fryer drawer.
Step 3
Set the air fryer to 190C and cook for 10–15 minutes, until the sausages are browned.
Step 4
Meanwhile, mix up your gravy according to the packet instructions, adding your stock pot, tomato purée and Worcestershire sauce, too, and stirring everything together well.
Step 5
Once the sausages are brown, carefully remove the crisper plate with tongs.
Step 6
Then add your gravy to the basket, along with the tins of mixed beans (with the water too) and your dried sage.
Step 7
Season to taste with salt and pepper and stir well.
Step 8
Cook for a further 10–15 minutes at the same temperature, until the sauce has thickened slightly, stirring occasionally during cooking.
Step 9
If it is thickening too much, add a splash of hot water from the kettle.
Step 10
Serve with some crusty bread and a dollop of English mustard.
For
4
M
I
8
large
Pork sausages
2
Onions, thickly sliced
3
Peppers (in a mixture of colours), deseeded and cut into 3–4cm chunks
1
tbsp
Olive oil
300
ml
Instant gravy, prepared
1
Beef jelly stock pot
2
tbsp
Tomato purée
1
tbsp
Worcestershire sauce
2
x 400g tins
Mixed beans in water
1
tsp
Dried sage
Sea salt
Ground black pepper
TO SERVE:
Crusty bread
English mustard
+ Add all to shopping list
Per Serving
Calories
621kcal
Fat
31g
Saturates
10.6g
Carbs
49.6g
Protein
32.9g
Bread Rolls
Cancel
Prep
10m
Cook
30m
Total
40m
Shop
The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by cutting each sausage into five even pieces and placing them in a bowl, along with your onions and peppers.
Step 2
Add the olive oil and mix, then tip into your air fryer drawer.
Step 3
Set the air fryer to 190C and cook for 10–15 minutes, until the sausages are browned.
Step 4
Meanwhile, mix up your gravy according to the packet instructions, adding your stock pot, tomato purée and Worcestershire sauce, too, and stirring everything together well.
Step 5
Once the sausages are brown, carefully remove the crisper plate with tongs.
Step 6
Then add your gravy to the basket, along with the tins of mixed beans (with the water too) and your dried sage.
Step 7
Season to taste with salt and pepper and stir well.
Step 8
Cook for a further 10–15 minutes at the same temperature, until the sauce has thickened slightly, stirring occasionally during cooking.
Step 9
If it is thickening too much, add a splash of hot water from the kettle.
Step 10
Serve with some crusty bread and a dollop of English mustard.
For
4
M
I
8
large
Pork sausages
2
Onions, thickly sliced
3
Peppers (in a mixture of colours), deseeded and cut into 3–4cm chunks
1
tbsp
Olive oil
300
ml
Instant gravy, prepared
1
Beef jelly stock pot
2
tbsp
Tomato purée
1
tbsp
Worcestershire sauce
2
x 400g tins
Mixed beans in water
1
tsp
Dried sage
Sea salt
Ground black pepper
TO SERVE:
Crusty bread
English mustard
+ Add all to shopping list
Per Serving
Calories
621kcal
Fat
31g
Saturates
10.6g
Carbs
49.6g
Protein
32.9g
Bread Rolls
Cancel
