Sausage, Potato and Pepper Baskets

Instructions

1. 1

   Use 8 small raw pork sausages totaling 500 g. Scrub the potatoes and cut into 1.5 cm cubes. Remove the pepper cores and seeds, then cut the flesh into 3 cm pieces. Keep raw sausages and their utensils separate from cooked food; wash hands and clean surfaces after handling them.

2. 2

   Preheat the empty air fryer to 200°C/390°F for 4 minutes. Toss the potatoes with 15 ml oil, the paprika, garlic powder, 2 g salt and half the black pepper.

3. 3

   Cook the potatoes in two 400 g batches, spreading each batch in a single layer with small gaps. Air-fry each batch at 200°C/390°F for 22 minutes, shaking after 11 minutes, until browned and tender. Transfer each cooked batch to the oven-safe dish and cover. These two batches take 44 minutes altogether.

4. 4

   Toss the peppers with the remaining 5 ml oil, 1 g salt and remaining black pepper. Reduce the air fryer to 180°C/355°F. Arrange 4 sausages and half the peppers in a single layer, placing the peppers between the sausages without stacking.

5. 5

   Air-fry for 16 minutes, turning the sausages and stirring the peppers after 8 minutes. Check that the center of each sausage reaches 71°C/160°F with a food thermometer; continue in 2-minute intervals if needed. Transfer to a clean board, cut the cooked sausages into thick pieces and add them and the peppers to the covered potato dish. Repeat with the remaining sausages and peppers. Allow 32 minutes for these two batches.

6. 6

   Gently mix everything in the dish, pour the 30 ml water down the side and fit the oven-safe lid. Place the covered dish inside the air fryer and heat at 180°C/355°F for 20 minutes, carefully uncovering and stirring after 10 minutes. Check several places, including the center, reach 74°C/165°F; continue in 5-minute intervals if necessary. Divide among four bowls and serve immediately. The planned cooking time is 100 minutes, including preheating, all four frying batches and the final covered warming stage.