You’ll Need
For the Potatoes
800g baby potatoes, halved, 1 tbsp olive oil
1 tsp smoked paprika, 1 tsp sea salt
½ tsp cracked black pepper
For the Sausage
300g smoked sausage, sliced into thick rounds
1 small red onion, cut into wedges
Smokehouse Dressing
4 tbsp mayonnaise
2 tbsp sour cream
1 tbsp wholegrain mustard
1 tsp Dijon mustard
1 tbsp apple cider vinegar
½ tsp garlic powder
½ tsp smoked paprika
Freshly cracked black pepper
To Finish
3 spring onions, sliced, 3 tbsp diced gherkins
Fresh chives, chopped, 40g mature cheddar, diced
Optional but dangerous
Crispy bacon bits
Pickled jalapeños
Crispy fried onions
Hot honey drizzle
BBQ seasoning
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, smoked paprika, sea salt and black pepper.
Air fry for 18–20 minutes, shaking every 5 minutes until golden and crisp.
Add the smoked sausage and red onion wedges to the basket.
Continue cooking for 8–10 minutes, until the sausage is browned and the onions are beautifully charred
around the edges.
While everything cooks, whisk together the mayonnaise, sour cream, wholegrain mustard, Dijon mustard,
apple cider vinegar, garlic powder, smoked paprika and cracked black pepper.
Leave the potatoes and sausage to cool for about 10 minutes so they're still warm but not piping hot.
Fold everything together with the dressing, diced gherkins, spring onions, mature cheddar and most of the
chopped chives.
Transfer to a serving platter.
Finish with the remaining chives and any optional toppings.
Serve warm or at room temperature alongside brisket, burgers, pulled pork or grilled chicken.