Air fryer sausages with mash is the British bangers-and-mash night when you want crisp skins without a greasy grill pan. Air-fry 6x Pork Sausages - 350g Pack until golden, pile onto creamy mash, and drown in onion gravy. Shop Sausages when you want butcher links, not watery supermarket bangers.
Ingredients
- 6 pork sausages
- 800g Maris Piper potatoes, peeled and chunked
- 50g butter + a splash of milk for the mash
- 1 large onion, sliced (for gravy)
- 1 tbsp flour + 300ml beef or chicken stock
- 1 tsp oil; salt and black pepper
- Optional: mustard or a knob of butter in the gravy
Method
- Preheat the air fryer to 180°C. Lightly oil the sausages and cook 12–16 minutes, turning once, until browned and cooked through (75°C in the centre).
- Meanwhile boil potatoes in salted water until tender. Drain, mash with butter and milk, season well.
- For gravy: soften onion in a little oil, stir in flour, then whisk in stock. Simmer until thick and glossy.
- Pile mash on warm plates, nestle sausages on top, and ladle over onion gravy.
- Batch tip: cook a 12-pack and freeze cooked sausages — reheat from frozen in the air fryer.
Feeding a crowd? 12x Pork Sausages 700g Pack covers two mash nights. Keep Sausages bookmarked for toad in the hole next week.