As a home cook, Sophie Harris has tried various sausage-cooking techniques and consistently returns to the air fryer. She finds it the most convenient method, producing perfectly browned sausages with a golden interior without submerging them in unnecessary fat.
Why the air fryer works best
The exterior develops a lovely brown colour and slight crispness, while the interior remains moist and tender. Another significant benefit is the fat content: sausages naturally contain fat, but in an air fryer, much of the excess fat drains into the basket rather than pooling around the sausages.
How to cook sausages in an air fryer
Harris preheats the appliance, then arranges the sausages in a single layer with a small gap between them for even cooking. Giving them space allows hot air to circulate and promotes better browning. If the appliance has two drawers, it might be worthwhile to divide them.
She cooks them at approximately 180°C, flipping midway through for even browning. Cooking times vary by size and type, typically 10 to 15 minutes. The crucial factor is ensuring they're completely cooked through; she often uses a meat thermometer to verify.
After cooking, she lets them rest a few minutes before plating. She avoids adding oil, as sausages have sufficient fat, though oil can sometimes help create a darker, crispier exterior. There's no need to pierce them beforehand—keeping the skin whole helps preserve moisture.
