Cooking sausages in an air fryer not only saves time and washing up, but also money, given how costly running an oven can be. Sausages cooked in an air fryer come out evenly cooked, making it a far more convenient method when you’re in a hurry.
It’s also a healthier alternative to frying sausages in a pan, as little to no oil is required. Whether you prefer spicy, classic or even fruity varieties, the air fryer allows you to experiment with different sausages to suit your taste. Keen to discover the best approach, Kingsley Graham turned to the Facebook group Air Fryer Cooking for tips, asking: “What are everyone’s recipe suggestions for cooking sausages in the air fryer?”
Many group members agreed that the secret to achieving the best results is allowing the sausages to rest briefly before diving in.
Simon Johnson wrote: “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 shared: “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 commented: “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 at Braised and Deglazed emphasises that it is essential to allow sausages to rest for a minimum of three minutes before cutting into them.
Allowing sausages to rest means the meat juices gradually cool and thicken, which slows down the rate at which they escape from the meat.
The chef explained: “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.”
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