By James Bacon.
These unctuous little bites are a take on the good old British classic: bangers and mash. They are a little on the decadent side but great as a party snack, whether having mates around to watch a film, the football or even the upcoming 6 Nations Rugby. They can be made in advance and work well at any time of year. I have made a couple of types of mash and added optional toppings for some variety. If you are catering for veggies just swap out the pork sausage for a good quality veggie option.
Kitchen tools needed:
- Air Fryer
- Potato Masher/Ricer
- Mixing Bowl
Prep: 10 mins
Serves 6-8 (buffet style dining)
- 8 medium potatoes ( try and look for evenly proportioned/symmetrical spuds that will offer even portions when cut in half)
- 400g Sausages (skins removed)
- 1 clove of garlic, grated or chopped
- 1 medium brown onion, diced
- 1/2 tsp Dried Thyme (from the Saunderton Herb Shaker)
- 1tbsp Tomato Puree
- 1 Chicken/Veggie stock pot
- 200ml Boiling water
- Salt and Pepper to taste Ingredients for the Mashed Potatoes
- Insides of baked potatoes
- 100ml double cream
- 60g Butter
- Salt and Pepper Mash additions (I split my mash 50/50)
- Mustard mash - 1tsp Dijon mustard + 2tsps Wholegrain
- Cheese Mash - 70g Cheese 3 Spring Onions
- Firstly, wash the potatoes and piece with a fork. Lightly oil and liberally salt the whole potatoes, Cook the potatoes in the air fryer for around 40-50mins on the air fryer setting 190 degrees. Halfway through cooking toss the potatoes around in the air fryer to ensure even colour on the skins.
- Whilst the potatoes are baking, prepare the sausage. Fry the the garlic and onion in a littles oil over a medium heat until transparent. Add the sausage meat and thyme to the pan and break up with the back of your spoon. Once the sausage has started to brown, add the tomato puree and cook out for 1 min. Next add the stock and boiling water. Simmer for 15 mins or until mixture is sticky. Taste the season accordingly. Remove from the heat.
- Once the potatoes are well baked and the skins are brown, test with a knife to ensure the flesh is soft. Remove from the air fryer and halve the potatoes lengthways - careful they will be very hot!
- Time to make the Mash! Remove the flesh from the skins once they are cool enough to handle but remember the mash ingredients will combine more easily if still warm when being made. Put the potatoes through the ricer or use a masher into a saucepan over a gentle heat. Add the butter and cream and combine to make a smooth and creamy mash. Choose what mash style you would like at this point and add your preferred flavours. I split my mash into 2 and did half and half mustard and cheesy.
- Fill the empty skins with the mash and create a well for the sausage mix. I grated some cheese over half of my skins before putting under the grill to achieve a gnarly crispy top. Alternatively, you could place back in the air fryer for 5 mins.
- To serve, add chopped chives, soured cream and or chilli oil and flakes from the Saunderton spice shaker!
TIP: Get creative with your mash flavours and toppings. Crispy Onions will add a fairground twist or crispy bacon would also be a great addition. A dash of truffle oil through the mash to elevate these to serious status. I suggest serving these warm but not piping hot - they will hold their form more easily.