Ingredients
Sausages
- 4 fresh Italian pork sausage links about 3 ounces/85 g each, 12 ounces/340 g total; thawed
Equipment
- 1 Air fryer basket large enough for four spaced links
- 1 Tongs
- 1 Food thermometer
Instructions
- Preheat the air fryer to 375°F (190°C) according to its instructions. Place the fresh, thawed sausage links in one layer with gaps between them. Do not pierce the casings.
- Cook for 10–15 minutes, turning with tongs halfway through. Begin checking at 10 minutes; thick links or a different appliance may need longer.
- Insert a food thermometer through the side into the center of each link. Pork sausage must reach at least 160°F (71°C). Continue in 1–2 minute intervals if needed. Do not rely on casing color or a fixed time alone.
- Transfer the links to a clean plate and rest for 3 minutes before serving. Use clean utensils and keep the cooked links away from plates used for raw sausage.
Nutrition
Calories: 294kcalCarbohydrates: 0.6gProtein: 12.1gFat: 26.6gSaturated Fat: 9.6gSodium: 621mg
Video
Notes
Nutrition is an estimate for one 85 g fresh pork link, using USDA Standard Reference Italian pork sausage composition (346 kcal, 14.25 g protein and 31.33 g fat per 100 g raw); use your package label for a closer value. Fat loss during cooking varies and has not been subtracted. Estimated cost varies by store. No oil is needed for these fatty pork links; follow your appliance guidance. Poultry sausages require 165°F (74°C). Refrigerate leftovers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days; reheat to 165°F (74°C). Instructional video by Inma Lopez’s Kitchen demonstrates fresh sausages with oil spray at 195–200°C for around 10 minutes. This recipe uses no added oil and a lower temperature; follow the written temperature and thermometer checks.