You’ll Need
4 smoked hot link sausages, sliced
250g cooked long-grain rice
1 red pepper, diced
1 green pepper, diced
1 small onion, diced
2 cloves garlic, crushed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
100g mature cheddar, grated
For The BBQ Glaze
3 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
Optional But Dangerous
Spring onions
Pickled jalapeños
Crispy fried onions
Chipotle mayo
Method
Preheat your air fryer to 190°C.
Place the sliced hot link sausages, peppers, onion, garlic, olive oil, smoked paprika, garlic powder, onion powder,
sea salt, and black pepper into a foil tray or heatproof dish.
Cook for 8–10 minutes, stirring halfway through, until the sausages begin to brown and the vegetables soften.
Add the cooked rice and mix thoroughly.
Whisk together the BBQ sauce, honey, Worcestershire sauce, Dijon mustard, and apple cider vinegar.
Pour half of the glaze over the rice mixture and stir until everything is evenly coated.
Sprinkle the grated cheddar over the top.
Return to the air fryer for 5–6 minutes until the cheese has melted and the rice is piping hot.
Drizzle over the remaining BBQ glaze.
Finish with spring onions, jalapeños, crispy fried onions, or chipotle mayo if using.
Serve immediately while the cheese is bubbling and the sausages are still sizzling.