Air-fryer sausage, apple and onion traybake

Roasted apple and onion turn jammy beside crisp sausages and mustard potatoes.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 25 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out air-fryer basket, mixing bowl, tongs, instant-read thermometer. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: pork sausages: 450 g (1 lb); baby potatoes, halved: 500 g (1 lb 2 oz); red onion, wedges: 180 g (6 oz); eating apples, wedges: 300 g (10½ oz); wholegrain mustard: 20 g (1 tbsp); olive oil: 15 ml (1 tbsp); thyme leaves: 5 g (1 tbsp). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• pork sausages — 450 g / 1 lb
• baby potatoes, halved — 500 g / 1 lb 2 oz
• red onion, wedges — 180 g / 6 oz
• eating apples, wedges — 300 g / 10½ oz
• wholegrain mustard — 20 g / 1 tbsp
• olive oil — 15 ml / 1 tbsp
• thyme leaves — 5 g / 1 tbsp

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Toss baby potatoes with olive oil and cook at 190°C/375°F for 10 minutes.

Step 2

Add pork sausages and red onion; cook for 8 minutes, shaking the basket halfway.

Step 3

Mix wholegrain mustard with thyme leaves, toss with eating apples, and add them for a final 7 minutes.

Step 4

Turn the pork sausages and check they reach 75°C/167°F; the potatoes should yield to a knife and apples should be tender.

Cooking and safety check

Pork sausages are safe when their centre reaches 75°C/167°F. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use firm pears instead of eating apples. Dijon mustard replaces wholegrain mustard but contains mustard allergen. Use rosemary in place of thyme, using half as much.

• Use firm pears instead of eating apples.
• Dijon mustard replaces wholegrain mustard but contains mustard allergen.
• Use rosemary in place of thyme, using half as much.

Allergen notes

This recipe contains or may contain mustard. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Keep the apple wedges large so they do not collapse.
• Do not stack the basket; cook in batches for browning.
• If potatoes are large, quarter them rather than extending the sausage cooking time.

Leftovers and storage

Refrigerate cooled portions for up to three days. Reheat at 180°C/355°F until the sausages are steaming; apples will soften further.

Serving ideas

These sides and finishes suit air-fryer sausage, apple and onion traybake without changing the recipe itself.

• Add peppery rocket.
• Serve with crusty bread.

Frequently asked questions

Can this be made in an oven?

Roast at 200°C/400°F for 30 to 35 minutes.

Which apples work best?

Use firm, tart eating apples that hold their shape.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.

How this route differs from the closely related record

This air-fryer recipe uses the recorded sausages-and-potatoes ingredient route. Compare the linked record only when its named food state, ingredient role, or recipe ingredient and method matches the decision in front of you.