You’ll Need
For the Sausages
4 good-quality smoked pork sausages
1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp cracked black pepper
Beer-Style Onions
1 large brown onion, thinly sliced
1 tbsp butter
1 tsp brown sugar, 1 tsp Worcestershire sauce
Quick Pickled Onions
1 small red onion, very thinly sliced
3 tbsp apple cider vinegar, 1 tsp sugar, ½ tsp sea salt
BBQ Mustard Mayo
3 tbsp mayonnaise
1 tbsp smoky BBQ sauce
1 tsp wholegrain mustard
½ tsp Dijon mustard
To Finish
4 brioche burger baps
100g mature cheddar, sliced
Fresh chives, chopped
Optional but dangerous
Dill pickle slices
Crispy onions
Jalapeños
Hot honey drizzle
Extra BBQ sauce
Method
Preheat your air fryer to 200°C.
Combine the sliced red onion, apple cider vinegar, sugar and salt in a bowl. Leave to pickle while everything else
cooks.
Cook the brown onion in the butter with the brown sugar and Worcestershire sauce until soft, golden and lightly
caramelised.
Rub the sausages with the olive oil, smoked paprika and cracked black pepper.
Place the sausages into the air fryer basket and cook for 12–14 minutes, turning halfway through, until deeply
browned and lightly blistered.
During the final 2 minutes, add the sliced cheddar to the sausages so it begins to melt.
Mix together the mayonnaise, BBQ sauce, wholegrain mustard and Dijon mustard.
Toast the brioche baps in the air fryer for 1–2 minutes.
Spread the BBQ mustard mayo generously over both halves of each bap.
Fill with the cheesy sausages, caramelised onions and a generous handful of the pickled red onions.
Finish with chopped chives and any optional toppings before serving.
Serve immediately with dirty fries, pit beans or smoky potato salad.