Leek and Smoked Sausage Casserole in Air Fryer
A quick and tasty casserole with leek, potatoes, and smoked sausage, cooked in an air fryer.
Steps
- 1
Preheat the air fryer to 180°C for 3 minutes.
- 2
In a bowl, mix sliced leeks, diced potatoes, and sliced smoked sausage. Transfer the mixture to an air fryer-safe dish.
- 3
Place the dish in the air fryer basket and cook at 180°C for 15 minutes.
- 4
Gently shake the basket or stir the mixture, then continue cooking for another 10 minutes until the top is golden and internal temperature reaches 75°C.
- 5
Let the casserole rest for 2 minutes before serving. Serve hot.
Shopping list
leeks, smoked sausage, potatoes, heavy cream, shredded cheese, butter, salt, pepper, nutmeg
Recipe story
This recipe originates from 17th-century Dutch cuisine, when leeks, brought by traders from the East, were considered a royal vegetable served at princely banquets. Smoked sausages, a symbol of traditional preservation in Nordic farms, were cooked together with vegetables to create hearty meals. Over time, the combination has been adapted to modern cooking, retaining its rustic and aromatic character.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Nutmeg
In the Middle Ages, nutmeg was so precious that a kilogram cost as much as a cow or even a house. Merchants guarded it like gold, and legend says that to keep its origin secret, traders would adulterate it with walnut seeds.
Mint
In ancient Rome, mint was so valued that students wore wreaths of its leaves to stimulate their minds, and guests received fresh sprigs as a sign of hospitality. Legend has it that the goddess Minerva transformed the nymph Mentha into a fragrant plant, giving birth to mint.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
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