Sausages
TRY SOME PERFECTLY COOKED SAUSAGES TO GO WITH YOUR BACON AND EGGS
There's nothing like a nice juicy sausage to go with eggs. Cooked to golden brown while keeping the meat nice and juicy. Who can resist it. The fat drips away while cooking, making the sausages that little bit healthier.
Servings2 People
TEMP180 ° C OR 360 ° F
Per Serving
Equipment
Ingredients
- 2-3 Thick Sausages any type
Instructions
Preparation
- Preheat the air fryer to 180 ° C or 360 ° F which usually takes around 3 minutes
- Prick holes into the sausages before placing them in the air fryer.
Cooking
- Place the sausages into the air fryer and cook for 12-15 minutes.
Notes
Note: Sausages can also be cooked without pricking holes in them. People have differing opinions on it's effectiveness.
Note: Thin sausages will require less cooking time.
Note: Thin sausages will require less cooking time.
- Cook from defrosted
- No oil necessary
- Prick holes to allow the fat to drip out for a healthier sausage (This is my personal preference)
- Place sausages in the Air Fryer with holes facing down
- Shake half way
umm for best tasting sausages its recommended NOT to Prick sausages
I think it depends on who you speak to. I think the reasoning is the holes help drain away the fat for a more healthy result.
well then should’ve said so cause they were nice pricked but could have been awesome had I not pricked them,all in all still big ip for the air fryer way.
What if sausages are frozen can you still cook them and for how long
thank you..this is so helpful when I cook things..i never thought I would love my air fryer like I do..
Did thin sausages at 170 for 7 minutes. Came out perfect. Did not prick them.
The air fryer is the best cooking appliance since the toaster. You always prick the sausages no matter how you cook them. It’s common sense
I never do, no matter how I cook them. Want them juicy, not dry, and I’ve been cooking sausages in various ways for over 50 years.
Can you cook frozen Italian sausages in the air fryer and what time and temperature
not recommended frozen
Pop a hole in one, don’t pop a hole in another, see what happens! I must be a genius the way I so easily solve other people’s dilemmas!
Interesting, recipe here calls for 12-15 minutes, someone else does 7 minutes for perfection! Somebody is WRONG.
Mine were half frozen. I always poke holes in them and they are always juicy and tasty. 15 mins on 360 was great!
You prick the skin to stop the sausage exploding when cooking, that’s why the Brits call them bangers.
So buy more and dont put holes in them. Also, the article states you do not need to. People complain about everything.
Put a little bit of water in the bottom of the pan and I don’t accumulate any grease and help with cleanup I did also stops it from smoking.
Don’t prick them. Fat adds flavour.
Don’t prick them any butcher will tell you that. they cook in their own juices then.
7 minutes for thin sausages, 12 minutes for thick.
can you cook frozen Italian saugage in the air fryer
What should the setting be for italian sausage
Maybe La Spezia, on the beach with a bottle of Chianti. Plenty of Italian Sausage there.
I cooked frozen and skins were very tough. Is that why you should defrost first?
How do you keep skins from becoming tough?
If you prick the sausages they will be dry.
Don’t prick them and they will be nice and juicy.
It’s fat, that makes juicy meat.
If you don’t like the extra fat prick them once they are done.
i got the cheesy sausages bu Hellers from Costco,
for some reason they puffed up/ dry/ tough
after taken it out (11min cooking at 180 celcius)
it ger crunched up like a dry old spounge.
any1 can shine some light on where i went wrong??
I find it is impossible to cook sausages in my Air fryer without the skin becoming too tough
I cooked sausages in the air fryer they are not tough.
I haven’t tried it yet but I’ve been taught to always prick the sausages, not necessarily to drain the fat but to help the skins not to split. Is that an old wives tale or in this case an old mothers tale ?
We Brits call them bangers because during the war sausages had bread etc that caused them o swell and split.
Modern bangers shouldn’t burst like that!
Sausage skins very tough what am I doing wrong
Tried this with 2 Cumberland sausages and they came out perfectly! Browned evenly and succulent. I didn’t prick them. Thank you so much!
I cooked Conecuh sausage and they came out as perfect as if done on grill.
Thank you for the Sausage cooking instructions as I’ve just recently purchased my 3 in 1 Air Fryer Cooker and I love it, but the food cooking times & temps are vague and bit hit & miss, to say the least. Going slightly off-topic, Did you know It’s universally accepted here in the UK that sausages are also called bangers, but not many people actually know why!
One story is that the word originates from WWI. Because meat was in short supply, sausages had a lot more filler inside them. They were typically made from rusk, cereals, and a small proportion of meat with quite a bit of water The water, particularly, meant that when you cooked them in the pan they’d pop and splutter – hence the term bangers!
Next time you decide to tuck into a sausage – whether that’s in a bun or with some mashed potatoes – remember the banger moniker. If it’s hissing and popping in the pan, it probably means it’s not that great quality. When you get a super meat-filled one, it shouldn’t make such a cacophony!
Late to the party, but it seems to me the correct way to do it is your way. You may have to try more than one technique to find “your way”. And, it’s simply untrue that lowering the fat content creates a healthier food. Your body needs fats to maintain proper health. That call is an extremely individual call and is between you and your physician. Not some unknown internet comment writer who has no idea of your nutritional needs or food restrictions.
That’s so amazing! I have to try it tonight for my family. Thanks for sharing
Just to be sure, these aren’t pre-cooked sausages, correct?
JL – that is MY question also … but it LOOKS like this string has been laid on the roadside and left to fend for itself. Likely it will die like we ALL will someday. (Boy, that sure turned dark quickly … maybe a nicely cooked brat will brighten my COVID soaked brain!?) :D
Made this tonight. Will definitely make it again.
As Cason said said Your Way is the best way so experiment & find out what u like & write. down notes
frustrated, how do you get the sausages brown on the outside