Cook raw sausages in an air fryer at 400°F (200°C) for 10–12 minutes, turning halfway through, until the internal temperature hits 160°F.
You want juicy meat with a snap when you bite into it. The air fryer delivers this texture better than a skillet or oven. It circulates hot air around the casing, rendering the fat and crisping the skin without drying out the center. You skip the oil splatter on your stovetop and the long preheat time of a conventional oven.
This method works for almost every type of link. Thick bratwursts, slender breakfast sausages, and Italian links all benefit from the intense heat circulation. You just need the right timing and a few technique adjustments to handle the fat drippings. We will cover the exact steps, temperature settings, and cleanup tricks to make this your standard way to cook sausages.
Quick Reference Cooking Guide
Different sausages require different heat levels and times. Use this chart to set your machine correctly. Thick sausages need more time to cook through, while thin ones burn quickly if you look away.
| Sausage Type | Temperature | Cooking Time |
|---|---|---|
| Thick Pork Sausages (Bratwurst) | 400°F (200°C) | 10–12 Minutes |
| Italian Sausages (Sweet/Hot) | 400°F (200°C) | 10–12 Minutes |
| Chicken Sausages (Raw) | 380°F (190°C) | 12–14 Minutes |
| Beef Sausages | 400°F (200°C) | 10–12 Minutes |
| Thin Breakfast Links | 400°F (200°C) | 6–8 Minutes |
| Sausage Patties (Raw) | 390°F (195°C) | 8–10 Minutes |
| Frozen Raw Sausages | 360°F (180°C) then 400°F | 15–18 Minutes (Total) |
| Turkey Sausages | 380°F (190°C) | 10–12 Minutes |
Why The Air Fryer Wins For Sausages
Traditional methods have flaws. Pan-frying often burns the casing before the inside cooks. Boiling makes the skin rubbery and gray. Baking takes too long. The air fryer solves these issues by combining convection heat with a perforated basket.
Fat drainage is the biggest advantage. When you pan-fry, the sausages sit in a pool of their own grease. In an air fryer basket, excess fat drips away into the bottom drawer. You still get the flavor from the internal fat, but you reduce the greasy mouthfeel. The moving air also dries the exterior casing rapidly. This creates the “snap” sound and texture that marks a perfectly cooked sausage.
Cleanup is also faster. You do not have to scrub a stovetop covered in oil droplets. Most baskets have a non-stick coating, making them easy to wipe down after the fat drains away.
Choosing The Right Meat
High-fat sausages perform best here. The high-speed air can dry out lean meats if you are not careful. Pork sausages, beef links, and fatty Italian blends stay moist because the rendering fat bastes the meat from the inside out.
Leaner options like chicken or turkey sausages require lower temperatures. They lack the fat content to protect the meat from intense heat. If you cook them too high, the skin splits, and the inside turns to sawdust. For these, you drop the temperature by 20 degrees and check them a minute early.
Casing matters too. Natural casings (hog or sheep intestine) crisp up beautifully. Synthetic or collagen casings also brown well but may be slightly tougher. Skinless sausages (like chevaps) develop a nice crust, similar to a burger or meatball.
How To Cook Raw Sausages In Air Fryer Effectively
Follow this process to get consistent results every time. You do not need oil, foil, or special equipment.
Step 1: Prep The Machine
Preheat your unit to 400°F (200°C) for 3 minutes. While many recipes say you can skip preheating, sausages benefit from hitting a hot surface immediately. It starts the searing process on contact.
Step 2: Arrange The Links
Place the sausages in a single layer in the basket. Do not stack them. Air must flow freely around each link to cook it evenly. If they touch, the sides where they meet will remain pale and flabby. Cook in batches if you have a small basket and a large pack of meat.
Step 3: To Prick Or Not To Prick?
Do not prick the sausages. Old advice suggests poking holes to release pressure and prevent exploding. In an air fryer, this just lets all the flavorful juices leak out. Modern sausage casings are sturdy enough to handle the heat without bursting, provided you don’t overcook them. Keep the juices inside where they belong.
Step 4: The Cooking Process
Slide the basket in. Set the timer according to the size of your sausage (reference the table above). For standard Italian or pork sausages, 10 to 12 minutes is the standard range.
Step 5: The Flip
Open the basket halfway through the cooking time (around the 6-minute mark). Shake the basket or use tongs to roll the sausages over. This ensures the bottom side gets exposure to the heating element and crisping fan. If you skip this, one side will be brown and the other side will look steamed.
Step 6: Rest Before Serving
Remove the sausages immediately when the timer beeps and the temp is right. Let them rest on a plate for 3 to 5 minutes. Cutting into them right away causes juice to run out onto the plate. Resting lets the muscle fibers relax and hold onto that moisture.
Temperature Checks And Safety
Visual cues can deceive you. A sausage might look dark brown on the outside but remain raw in the middle, especially if it was very cold when it went in. The only way to be sure is a meat thermometer.
Insert the probe into the end of the sausage toward the center. You are looking for an internal temperature of 160°F (71°C) for pork and beef, and 165°F (74°C) for poultry. According to the USDA safe minimum internal temperature chart, reaching these numbers ensures harmful bacteria are destroyed.
Pull the sausages out exactly when they hit the number. Carry-over cooking will raise the temp another degree or two while they rest. Leaving them in past 165°F (for pork) just dries them out.
Handling Frozen Sausages
You can cook sausages straight from the freezer. It just takes a two-stage approach. If you blast frozen sausages at high heat immediately, the outside burns before the ice in the center melts.
Start at a lower temperature, around 360°F (180°C), for 10 minutes. This thaws the meat and starts the cooking process gently. Then, increase the heat to 400°F (200°C) for another 5–8 minutes. This second stage browns the skin. Check the internal temperature carefully with frozen meat, as the cooking time varies based on the thickness of the ice.
Preventing Smoke Issues
High-fat items like sausages often cause air fryers to smoke. The rendered fat hits the hot metal pan below the basket and burns. White smoke pours out of the vents and can set off your smoke alarm.
You can fix this easily. Add about two tablespoons of water to the bottom drawer (under the basket) before you start cooking. The dripping grease falls into the water and cools down instantly instead of burning on the hot metal. The small amount of steam generated also helps keep the casing tender.
Another method is placing a slice of bread in the bottom of the unit. The bread acts as a sponge, absorbing the grease as it falls. Discard the bread after cooking.
How To Cook Raw Sausages In Air Fryer With Veggies
You can make a full meal in one go. The trick is timing. Hard vegetables like potatoes or carrots take longer than sausages. Soft vegetables like peppers and onions take less time.
Sausage And Peppers
Slice bell peppers and onions into strips. Toss them in a little oil and salt. Place the raw sausages in the basket and cook for 5 minutes. Then, dump the peppers and onions around the sausages. Cook for the remaining 7–10 minutes. The fat from the sausages flavors the vegetables.
Sausage And Potatoes
Dice potatoes into small 1-inch cubes. Toss with oil and seasoning. Put the potatoes in first. Cook them at 400°F for 10 minutes. Shake the basket, push the potatoes to the sides, and add the sausages in the center. Cook for another 10–12 minutes until both are done. This ensures the potatoes are tender and the sausages are not burnt.
Troubleshooting Common Mistakes
Even with a simple appliance, things can go wrong. If your sausages are bursting, drying out, or looking pale, check this list. Small tweaks to your method fix these problems quickly.
| Problem | Likely Cause | The Fix |
|---|---|---|
| Skins Splitting/Bursting | Heat too high or overcooking | Lower heat by 20°F or check 2 mins early. |
| Uneven Browning | Overcrowding the basket | Cook in single layer; leave gaps for air. |
| Dry/Tough Meat | Lean meat cooked too long | Use a meat thermometer; remove at 160°F. |
| Soggy Bottoms | Didn’t flip halfway | Turn links over at the 6-minute mark. |
| White Smoke | Burning grease | Add water or bread to the drip pan. |
| Pale Skins | Temperature too low | Keep heat at 400°F for pork/beef links. |
| Shriveled Appearance | Left in basket too long | Remove immediately when timer beeps. |
Reheating Leftover Sausages
Air fryer sausages reheat better than microwave ones. The microwave makes the casing rubbery and the texture chewy. The air fryer brings back the crispness.
Set the air fryer to 350°F (175°C). Place the cooked cold sausages in the basket. Heat for 3 to 5 minutes. You just want to warm them through. If you use high heat (400°F) to reheat, you risk drying out the outer layer before the center is warm.
For sliced sausages, reduce the time to 2–3 minutes. Shake the basket halfway through to ensure the slices warm evenly.
Serving Ideas
Once you master how to cook raw sausages in air fryer baskets, you have a versatile protein ready for any meal. The texture works for breakfast plates, sandwich rolls, or pasta dishes.
Breakfast Style: Serve links with eggs and toast. The lack of excess grease makes them lighter for a morning meal. You can even cook hash brown patties in the same basket during the last 10 minutes.
Sausage Sandwich: Place the hot sausage in a bun. Top with sautéed onions and mustard. If you want melted cheese, put the assembled sandwich (sausage + cheese + bun) back in the air fryer for 1 minute. The circulating air melts the cheese instantly and toasts the bun.
Pasta Night: Slice the cooked Italian sausages into rounds. Toss them into marinara sauce. Since they are already brown and crisp, you only need to simmer them in the sauce for a minute to combine flavors. This saves time compared to browning meat in a separate pan.
Low Carb: Serve sliced sausages over a bed of roasted zucchini or cabbage. The rich flavor of the sausage compensates for the lighter vegetable base. You can roast the cabbage wedges in the air fryer right after the meat comes out, utilizing the residual heat and flavored oil left in the pan.
Cleaning Tips For Grease
Sausage grease solidifies as it cools. Do not pour hot grease down your sink drain; it clogs pipes. Let the grease in the drawer cool completely until it hardens. Scoop it out with a paper towel and throw it in the trash.
If you used the water method (adding water to the drawer), the mixture will not harden. Pour this cooled liquid into a disposable container or jar, not the sink. Wipe the basket with a paper towel to remove the bulk of the oil before washing with hot soapy water. This protects your sponge from getting clogged with fat.
Final Thoughts On Air Frying Sausages
This appliance changes the way you handle encased meats. You get the high-heat sear of a grill and the consistent cooking of an oven. It is hands-off cooking that frees you up to prepare sides or set the table. Whether you are prepping a quick Tuesday dinner or a big weekend breakfast, the air fryer handles sausages with consistent precision.
Keep your temperatures high for pork and beef, moderate for poultry, and always use a thermometer. Once you hear that snap of the casing, you will not go back to the frying pan.