Yes, you can easily make sausage in an air fryer. The appliance circulates superheated air around the food, creating an environment similar to deep-frying without excessive oil. This process results in a beautifully browned, crispy exterior casing while locking in internal moisture and juices. The air fryer provides a convenient, hands-off approach, delivering a superior texture difficult to achieve with traditional pan-frying or oven-baking.
The Core Method: Time, Temperature, and Technique
The process for cooking standard raw sausage links, such as Italian sausage or bratwurst, begins with setting the air fryer to a high heat. A temperature range between $375^{\circ}\text{F}$ and $400^{\circ}\text{F}$ is recommended to ensure the exterior browns quickly without drying out the interior. While preheating is not strictly necessary, allowing the air fryer to reach temperature for a few minutes can help promote more even cooking and a better crust.
Place the raw sausage links in the air fryer basket in a single layer, ensuring they do not touch one another. This spacing is important because it allows the high-speed convection air to circulate completely around each link, which is responsible for the even browning. Overcrowding the basket will trap moisture and result in a steamed texture rather than the desired crispness.
For medium-sized raw links, the total cooking time is usually between $10$ and $15$ minutes, though this varies based on the thickness and the specific air fryer model. After the first half of the cooking time, flip the links individually or shake the basket vigorously. This ensures that all sides of the sausage are exposed to the direct heat, guaranteeing a uniform golden-brown color and texture.
Tips for Perfect Air Fryer Sausage
The most important step when cooking any raw meat product is confirming it has reached a safe internal temperature. For raw pork or beef sausage, the center of the thickest link must register $160^{\circ}\text{F}$ ($71^{\circ}\text{C}$) when checked with an instant-read meat thermometer. Relying solely on visual cues or suggested cooking time is not a reliable method for ensuring food safety.
When dealing with pre-cooked or smoked sausage links, the cooking time is significantly reduced since the goal is only to heat them through and crisp the casing. These varieties usually require only about five minutes at the same high temperature. Sausage patties, due to their flatter surface area, may also cook faster than links. For frozen raw links, increase the cooking time by approximately five minutes, cooking at a slightly lower temperature initially to thaw before raising the heat to finish browning.
A common issue with air frying high-fat sausages is the potential for smoke, which occurs when rendered fat drips onto the hot heating element and burns. A simple solution is to add a few tablespoons of water to the bottom of the air fryer’s outer basket or drip pan before cooking. The water acts as a buffer, cooling the dripping grease below its smoke point and preventing the fat from burning.
There is debate regarding whether to pierce the sausage casing before cooking. Some cooks recommend lightly pricking the links with a fork to release internal pressure and prevent the casing from bursting during the rapid cooking process. Others advise against this technique, arguing that piercing allows flavorful juices and fat to escape, which can result in a drier sausage.