Air fryer Italian sausage links come out with browned skins alongside tender, lightly charred peppers and onion. Preheat the air fryer to 375°F (190°C), then cook the raw links and vegetables for about 15–18 minutes, flipping the links and tossing the vegetables halfway through. It’s an easy weeknight dinner that works on its own or tucked into rolls.
Ingredients
- 1 pound raw pork Italian sausage links, about 4 links
- 2 medium bell peppers, any colors, sliced into 1/2-inch strips
- 1 small onion, sliced into 1/2-inch strips
- 2 teaspoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
How To Make It
- Preheat a basket-style air fryer to 375°F (190°C) for about 3 minutes. Keep the basket empty during preheating; do not put loose parchment inside it.
- Toss the peppers and onion with the olive oil, oregano, and black pepper. Spread them in the basket, then arrange the whole sausage links on top with space between them. Do not pierce the casings. Use the perforated basket directly—no pan or solid liner—so hot air can circulate and excess fat can drain.
- Air fry for 15–18 minutes. At about the halfway point, turn the links with tongs and toss the vegetables. Check the thickest part of a link with a food thermometer: raw pork sausage must reach at least 160°F (71°C). If it has not, cook a few minutes longer and check again. Serve when the links are safely cooked and the peppers are as tender as you like.
Tips
Give everything room. This amount fits best in a roomy, roughly 6-quart basket. In a smaller basket, work in batches rather than packing the links tightly or piling on the peppers. Crowding slows browning and can make the vegetables steam.
Adjust by temperature, not color alone. Link thickness and air fryer models vary, so start checking near 15 minutes. Browning is appealing, but it does not tell you whether the center is safely cooked. If you substitute raw chicken or turkey Italian sausage, cook it to 165°F (74°C) instead. Check the package so you know whether your links are raw rather than fully cooked.
Make it a meal. Add the sausage and peppers to warm rolls, spoon them over rice, or serve them with a simple salad. Refrigerate leftovers promptly and reheat them to 165°F (74°C).
A basketful of savory sausage and colorful peppers makes dinner feel effortless.
