Air fryer recipe · Breakfast
Herbed Chicken Sausage Links
Chicken sausages that brown and blister while staying juicy inside. The air fryer cooks them evenly on every side, with no turning them one by one in a pan.
- 16 minTotal time
- 180°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 155kcal
- 24.5 gprotein
- 0.8 gcarbs
- 5.9 gfat
- 0.4 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken sausage6 links
- oil1 tsp
- black pepper1/4 tsp
- oregano1/2 tsp
Method
Prick
Prick each sausage once or twice with a fork so steam can escape as they cook. Without these little vents the skins build up pressure and split open, letting the juices run out and leaving the links dry inside.
Coat
Rub the links with a little oil, then dust them with the black pepper and oregano. The thin film of oil helps the skins brown to an even golden and gives the pepper and herbs something to cling to.
Arrange
Lay the sausages in a single layer with space between them so the air can move all around each link. Crowding them makes the sides that touch stay pale and steam, while spaced links brown evenly on every side.
Turn
Turn the links over once at the halfway mark so they colour evenly all around. Rolling them a quarter turn as well, if you can, browns the parts that were resting flat against the basket floor.
Air fry
Air fry at 180°C for 14 min until the sausages are browned and cooked through to at least 74°C in the centre with clear juices and no pink. Clear juices are the sign they are fully cooked and ready to serve.
