Sausages with creamy mustard sauce
A hearty sausage supper, served with an easy, creamy mustard sauce. This recipe also works brilliantly with veggie sausages.
This recipe is part of an air fryer meal plan for two.
Each serving provides 737 kcal, 21.3g protein, 55g carbohydrate (of which 23.8g sugars), 45g fat (of which 18g saturates), 12.7g fibre and 1.99g salt.
Ingredients
- 300g/10½oz new potatoes, quartered
- 3 tsp sunflower oil
- 2 medium carrots (around 150g/5½oz), peeled and cut into batons
- 1 medium parsnip (around 125g/4½oz), peeled and cut into batons
- ½ medium onion, cut into 8 wedges
- 1 medium courgette (around 175g/6oz), halved lengthways and cut into 1.5cm/⅝in chunks
- 4 good-quality sausages
- sea salt and freshly ground black pepper
- cooked green vegetables, such as shredded cabbage or kale, to serve
For the sauce
- 100ml/3½fl oz apple juice or cider
- 1 tsp wholegrain mustard
- 1 tsp Dijon mustard
- 4 tbsp double cream
Method
Put the potatoes in a large bowl with 1 teaspoon of the olive oil, a good pinch of salt and plenty of black pepper. Toss well. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature.
Scatter the potatoes over the crisper plate, then cook at 200C for 4 minutes. While the potatoes are cooking, add the carrot and parsnip to the same bowl and toss with 1 teaspoon of oil and seasoning.
Add the carrots and parsnip to the potatoes, toss well and cook at 200C for 4 minutes. While the root vegetables are cooking, put the remaining olive oil, onion and courgette into the same mixing bowl, then season and toss together.
Place the sausages on top of the root vegetables and cook at 200C for 5 minutes. Toss or shake the vegetables, turn the sausages and scatter the courgette and onion around them. Cook for 6 minutes more, turning everything after 3 minutes, or until the sausages are piping hot, thoroughly cooked and nicely browned and all the vegetables are tender.
Meanwhile, make the mustard sauce. Pour the apple juice (or cider) into a small pan and bring to the boil. Simmer for about 4 minutes or until the liquid has reduced to around 3 tablespoons. Stir in the mustards and cream and return to a simmer, stirring. Cook for 30 seconds, stirring constantly. Adjust the seasoning to taste and serve with the sausages and vegetables.
Recipe tips
You can use any sausages you like for this recipe. Vegetarian sausages cook quicker than pork or lamb sausages, so remove and cover with kitchen foil if they are ready before the vegetables are tender. Then adjust the cooking times slightly next time you follow the recipe.
Choose small new potatoes, so that they only need a few minutes more than the other vegetables. If yours are larger, you may need to increase the initial cooking time by 1–2 minutes.
When you cut your vegetables into batons, aim for them to be roughly 6cm/2½in long and around 1–1.5cm/½–⅝in wide for best results. This will depend on the size of your carrot and parsnip, so be prepared to adjust the size of your pieces or your cooking times if necessary.
If you have a large courgette, cut into four lengthways before slicing, but try and keep the weight the same (using more courgette may affect cooking times).
The combination of mustards makes this simple sauce especially delicious, but you could use 2 tbsp of just one or the other if you like.
This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
