Air fryer recipe · Mains
Herby Sausage And Veg Bake
Sausages roasted with peppers and onions in dried herbs.
- 28 minTotal time
- 185°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 205kcal
- 17.6 gprotein
- 9.0 gcarbs
- 11.7 gfat
- 2.6 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken sausage6
- bell pepper2
- onion1
- olive oil2 tbsp
- mixed herbs1 tsp
- salt1/2 tsp
Method
Chop
Cut the peppers and onion into thick chunks so they roast without turning to mush. Prick each sausage a couple of times with a fork, which lets steam escape so the skins do not split and the juices stay inside.
Season
Toss the vegetables with the olive oil, mixed herbs and salt until lightly coated. A light film of oil helps the edges brown and the herbs cling, and keeps the peppers and onion from drying out in the hot basket.
Arrange
Spread the sausages and vegetables in a single layer in the basket so the air can move around them. Crowding traps steam and leaves everything pale and soft, while a spaced layer browns the edges and crisps the skins.
Preheat
Preheat the air fryer to 185°C before adding the sausages and vegetables. A hot basket sears the sausage skins and vegetable edges on contact, building colour straight away instead of letting them sweat out water first.
Air fry
Air fry at 185°C for 18 minutes, shaking once halfway, until the vegetables are charred at the edges and the sausages are browned and cooked through with no pink inside and clear juices.
