An air fryer is useful for a few sausages, provided the basket has room. I would rather cook two batches than stack the links and get pale contact patches.
Start with thawed sausages
Defrost in the refrigerator, remove all packaging and dry the casing. This guide's time range is for thawed raw links around 100g each. Follow your appliance's preheating instructions and set it to 180°C. The sausages generally need no added oil; a very light coating can help a particularly dry casing.
Leave room for the air
Arrange a single layer with small gaps. Cook for approximately 12–18 minutes, turning every five minutes. Begin checking thin links sooner. Cheese-filled and sweet sausages need a watchful eye; reduce to 170°C if they colour too quickly, and allow extra time.
Use the centre temperature
Check several links in their thickest centre. Reach at least 71.1°C for pork, beef or lamb (72°C on a whole-degree display), or 74°C for poultry. Rest for 2–3 minutes on a clean plate.
Common questions
Do I prick the casings? No—use tongs and pierce only to check the temperature. Can I use the same time from frozen? No. Use the separate frozen-sausage guide; these times assume the centre is thawed.
Serve with salad, bread and mustard. Honey Garlic and Italian Spicy are useful choices; keep sauce and extra sugar off the links until they are nearly cooked.
What to make with it
For a complete meal, try Bratwurst, Apple & Sauerkraut Rolls or Bratwurst & Mustard Mash. Each recipe includes measured ingredients and serving suggestions.
