You can use either pigs in blankets or cocktail sausages for this recipe. Either way, it’s a great way to use up leftover cooked vegetables from a roast or Christmas dinner!
350 g/12 oz. leftover cooked vegetables, such as Brussels sprouts, carrots, parsnips, sweet potato (Jenny uses 1 sweet potato, 10 Brussels sprouts, 2 parsnips)
1 small onion, thinly sliced
8 pigs in blankets or cocktail sausages
1 heaped tablespoon runny honey
1 heaped tablespoon wholegrain mustard
1 tablespoon olive oil
SERVES 2
Lay the vegetables and pigs in blankets/sausages on a baking sheet that fits in your air-fryer. Mix the honey, mustard and olive oil together, then drizzle this over the top. Place in the air-fryer.
Set the air-fryer to 160ºC/325ºF and cook for 10 minutes (no need to preheat the air-fryer). Check the internal temperature of the sausages has reached 71ºC/160ºF on a food thermometer; if not, cook for a few more minutes. Serve hot.
This recipe is from Budget Air-Fryer Cookbook by Jenny Tschieshe. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.