Smoked sausage in the airfryer
Smoked sausage (Dutch rookworst) turns glossy, crispy and piping hot in the airfryer in 12 minutes, and is served on a rustic stamppot of potatoes and kale. It's a hearty everyday dish, just as it's enjoyed in Holland on a cold winter evening.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife With a lid
- 1 Pot With lid
- 1 Potato masher
- 1 Meat thermometer
Ingredients
- 550 g smoked sausage Dutch rookworst, 2 pieces of approx. 275 g each
Stamppot
- 1 kg floury potatoes
- 500 g kale Fresh leaves without stalks, or frozen chopped kale
- 1.5 dl milk Lukewarm
- 40 g butter
- 1 tbsp mustard Wholegrain or medium-strong
- 1 tsp salt For the cooking water
- 0.5 tsp pepper Freshly ground
Instructions
Preparation
- Peel the 1 kg floury potatoes and cut them into rough chunks of about 4 cm so they cook evenly.
- Clean the 500 g kale: strip the leaves from the tough stalks, rinse, and shred finely. If using frozen chopped kale, it can go straight in from the freezer.
- Cut the 550 g smoked sausage into four equal pieces, and make small diagonal cuts in the skin about 1 cm apart and half a centimetre deep. The cuts stop the sausage from splitting and give crispy edges.
Potatoes and kale
- Put the potatoes in a pot, cover with cold water, and add the 1 tsp salt. Bring the water to the boil, cover with a lid, and cook the potatoes for 10 minutes.
- Add the kale on top of the potatoes, put the lid back on, and cook for a further 12 minutes, until the potatoes are tender and the kale has completely wilted down.
Cooking in the airfryer
- Preheat the airfryer to 190 °C on the hot air setting while the potatoes cook.
- Place the sausage pieces in the basket in a single layer, cut side up, and cook for 6 minutes at 190 °C.
- Turn the sausage pieces and cook for a further 6 minutes at 190 °C, until the surface is dark brown and crispy in the cuts.
- Check with a meat thermometer that the sausage is 75 °C in the middle. If it's not piping hot yet, give it another 2-3 minutes.
Stamppot and serving
- Drain the potatoes and kale, and let the steam escape for half a minute. Roughly mash it all together with 40 g butter, 1.5 dl milk, 1 tbsp mustard and 0.5 tsp pepper. The stamppot can have a bit of texture and doesn't need to be completely smooth.
- Divide the stamppot between four plates, top each with a piece of sausage, and serve with extra mustard on the side.
Notes
Tips for perfect results:
Take the sausage out of the fridge 15 minutes beforehand so it's piping hot all the way through in the given time. The cuts in the skin should stay shallow — cut too deep and the juices will escape, leaving the sausage dry. If you can't find rookworst:
Use another fully cooked, smoked sausage of a similar size, such as Polish kielbasa. If the sausage is raw, it needs to be cooked all the way through — allow 8-10 minutes longer, and always check with a meat thermometer. Variation:
Swap the kale for root vegetables and make hutspot: cook 400 g carrots and 2 onions with the potatoes, then mash it all together. Parsnip and celeriac work just as well. Classic stamppot is often topped with crispy bacon cubes — fry 100 g diced bacon in the airfryer at 200 °C for 6-8 minutes before adding the sausage. Serving:
Serve with a spoonful of mustard on the plate, and perhaps a little brown gravy in a well in the middle of the mash. A tangy pickled gherkin or a few slices of pickled beetroot cut nicely through the richness. Portion size:
If your airfryer is smaller, you can cook the sausage in two batches.
Take the sausage out of the fridge 15 minutes beforehand so it's piping hot all the way through in the given time. The cuts in the skin should stay shallow — cut too deep and the juices will escape, leaving the sausage dry. If you can't find rookworst:
Use another fully cooked, smoked sausage of a similar size, such as Polish kielbasa. If the sausage is raw, it needs to be cooked all the way through — allow 8-10 minutes longer, and always check with a meat thermometer. Variation:
Swap the kale for root vegetables and make hutspot: cook 400 g carrots and 2 onions with the potatoes, then mash it all together. Parsnip and celeriac work just as well. Classic stamppot is often topped with crispy bacon cubes — fry 100 g diced bacon in the airfryer at 200 °C for 6-8 minutes before adding the sausage. Serving:
Serve with a spoonful of mustard on the plate, and perhaps a little brown gravy in a well in the middle of the mash. A tangy pickled gherkin or a few slices of pickled beetroot cut nicely through the richness. Portion size:
If your airfryer is smaller, you can cook the sausage in two batches.
