Frying sausages might not always be the best option, according to an experienced cook who recommends an oil-free method that delivers better flavour. Christine Pittman, who has more than 30 years in the food industry and runs the popular food blog Cook the Story, says cooking sausages in an air fryer is the method she now uses most often.
Why air frying beats frying
Pittman explained that the air fryer method cooks sausages evenly, needs little attention while they cook and lets the fat drain away. "It's hands-free, quick, and the sausages turn brown and crispy on the outside and juicy in the middle," she said.
According to her blog, the secret is to cook sausages in an air fryer. "My favourite thing to cook in the air fryer is sausages," Pittman said. "Truly. They turn out well-browned on the outside, juicy inside, and the fat drains away so the sausages don't cook in it."
Cooking times and tips
She recommends setting the air fryer to a high heat of around 200C. Thinner sausages, such as breakfast links, take about 8-10 minutes, while thicker ones, like Italian or bratwurst sausages, take 9-12 minutes. She adds that you should always cut one open to check it's no longer raw in the middle before serving.
The technique also works for frozen sausages, which usually take about one-and-a-half times longer to cook than fresh ones. Pittman suggests flipping them halfway through and separating them if they are stuck together.
To pierce or not to pierce
Pittman said: "I poke them to help prevent the sausages from bursting and to let some fat drain out. The end result is less greasy. But if you don't want to poke them, don't. I always poke them and they are always juicy."
She also noted that cooking sausages in the air fryer avoids the need to watch or turn them while they cook, as they brown evenly all around. Another benefit is that the fat drips away into the bottom of the basket or tray instead of collecting in the pan.
Food safety guidance in her blog advises checking the internal temperature - pork, lamb or veal sausages should reach 160F (71C) and poultry sausages 165F (74C). Pittman said she hopes more people give the method a try. "I find it to be such a delicious, quick and easy way to do it and I think you will too," she added.
