Preparing sausages in the air fryer is a brilliant time-saver, cuts down on washing up, and crucially slashes costs compared to firing up that pricey oven. Air fryer sausages cook uniformly and offer a far more convenient method when you’re after a quick meal.
They present a healthier option compared to pan-frying, requiring minimal oil or none at all. Whether your preference leans towards spicy, traditional, or even sweet varieties, you can dabble with different sausage types to match your palate. Seeking guidance on optimal air fryer sausage preparation, Kingsley Graham turned to the Facebook group Air Fryer Cooking for expert tips, asking: “What are everyone’s recipe suggestions for cooking sausages in the air fryer?”
Numerous group participants insisted that allowing the sausages to settle briefly before diving in was crucial for top-notch results.
Simon Johnson said: “I love sausages cooked in the air fryer, but you need to leave them to sit for a while or all their juices will leak out.”
Leoni Stewart said: “The best way to cook sausages – I do them all the time. Just chuck them in. I cook for 12 mins on 180, turn halfway through. Always perfect. They never split. Plus, they’re always juicy because I leave them to sit for three to five minutes before cutting them open.”
Lauren Stephens added: “Best thing ever, will never cook them any other way. I’ve got all my friends on it too. 180 degrees for 15 mins, flip halfway, then leave for five minutes.”
Sharon Hart said: “Did mine in the air fryer for the first time and loved them, won’t be turning to a frying pan again. 15 minutes at 180 degrees. Fantastic. Obviously, leave them to cool slightly.”
Chef Devan from Braised and Deglazed emphasises the importance of letting sausages rest post-cooking, advising a minimum three-minute breather before carving into them.
The resting period allows the meat juices to cool and thicken, which slows down their escape from the sausage.
The culinary expert said: “Resting a sausage is even more important than resting a steak because a sausage is basically a meat water balloon.
“When the casings break, most of the delicious fat and juices will leave, and you’ll end up with drier sausages.”
