Hello my fellow food enthusiasts!
Today, I’m excited to share with you a recipe that combines the simplicity of air frying with the heartiness of Welsh-inspired flavors. For all my loyal followers who’ve been asking for more sausage-centered dishes – this one’s for you!
Our kitchen journey began one drizzly afternoon. As the rain pattered against the windowpanes, I found myself craving something comforting, yet without the usual hefty time commitment. And then it struck me – why not take advantage of the beloved air fryer? I could almost hear the chorus of ‘yes’ from you folks who adore this handy gadget as much as I do.
With a nod to my Welsh roots, I decided to put a twist on classic pork sausages by stuffing them with leeks – a vegetable that’s as Welsh as singing at a rugby match – and the savory sharpness of Cheddar cheese. To top it all off, a sweet and tangy honey-mustard glaze perfected to caramelized delight.
So, apron tied and air fryer at the ready, I began the culinary escapade. The ritual of preparing the ingredients felt almost therapeutic, with the comforting scent of leeks wafting through the air as I sautéed them to tender perfection.
I must say, the process of stuffing the sausages proved both fun and a test of my delicate touch. Pro tip: A little patience goes a long way here. It’s like giving your sausages a cozy blanket of flavors before they’re crisped to perfection.
Patience is a virtue, especially when you’re hovering by the air fryer, mouthwatering with anticipation. But let me tell you, the wait is unequivocally worth it. Every bite offers a crunch, followed by the ooze of melted cheese and the homey feel of cooked leeks, all tied together by that sticky-sweet glaze. And the best part? It was all done in under 30 minutes.
Serving these beauties, I couldn’t help but glance at the faces around our dining table. It’s moments like these – the shared smiles and nods of approval – that truly make cooking at home such a joy.
I encourage you to give this recipe a go for your next lunch. And when you do, imagine the rolling hills of Wales, perhaps the echo of a distant choir – okay, maybe the choir is just in my head, but the ambiance is there!
Do share your experiences, tweaks, and photos when you try out this recipe. I’m always delighted to hear from you.
Until next time, keep sizzling and stay curious!
Cheers,
Al
Ingredients
– 8 Welsh pork sausages
– 2 leeks, finely sliced
– 100g sharp Cheddar cheese, grated
– 2 tablespoons honey
– 2 tablespoons wholegrain mustard
– Olive oil spray
– Salt, to taste
– Freshly ground black pepper, to taste
Method
1. Begin by preheating the air fryer to 180°C (approximately 360°F).
2. While the air fryer is warming up, prepare the sausages. Make a lengthwise slit in each sausage and open them slightly to create a pocket. Be careful not to cut all the way through.
3. Take the sliced leeks and sauté them in a pan over medium heat until they are softened and translucent, about 5-6 minutes. Set aside to cool slightly.
4. Once the leeks have cooled, mix them with the grated Cheddar cheese in a small bowl. Season the mixture with salt and pepper.
5. Carefully stuff each sausage with the leek and Cheddar mixture, distributing it evenly among the sausages.
6. Spray the air fryer basket with a light coating of olive oil spray to prevent sticking.
7. Place the stuffed sausages in the basket, ensuring they are not touching to allow for even cooking.
8. Air fry the sausages at 180°C for 12-15 minutes, or until they are golden brown and the cheese has melted.
9. While the sausages are cooking, combine the honey and wholegrain mustard in a small bowl to create the glaze.
10. After the sausages have been cooking for 12-15 minutes, remove the basket and brush each sausage with the honey-mustard glaze on all sides.
11. Return the basket to the air fryer and cook for an additional 3-5 minutes, or until the glaze is caramelized and the sausages are fully cooked.
12. After cooking, let the sausages rest for a couple of minutes before serving.
Remember to always check that the sausages are cooked through before serving, as cooking times can vary based on the air fryer model and the size of the sausages.
