Juicy Air Fryer Sausage and Peppers

Ingredients

• 3uncooked Italian sausages in casings (or another variety)
• ½ largeonion, sliced
• 227 g (½ lb)bell peppers, sliced (about 2 large or 8 mini peppers)
• as neededolive oil or oil spray, for coating
• to tastesalt and black pepper, for seasoning

Instructions

1. 1

   Rest the sausages

   Leave the sausages at room temperature for 30 minutes.

2. 2

   Slice the vegetables

   Cut the onion and bell peppers into strips about 1.3 cm (½ inch) wide.

3. 3

   Preheat the air fryer

   Preheat the air fryer to 193°C (380°F).

4. 4

   Season the vegetables

   Put the peppers and onion in the air fryer basket. Spray or drizzle them with olive oil, season with salt and pepper, then shake the basket to coat.

5. 5

   Add the sausages

   Arrange the sausages directly on top of the vegetables and lightly coat them with oil.

6. 6

   Cook for eight minutes

   Air fry for 8 minutes, then turn the sausages over and toss the vegetables if needed.

7. 7

   Cook until done

   Air fry for another 8 minutes, or until the sausages reach an internal temperature of 71°C (160°F).

8. 8

   Rest and finish

   Place the sausages in a covered dish and rest them for 5 minutes; carryover cooking should bring their internal temperature to 74°C (165°F). Continue air frying the vegetables if you want them more tender.

9. 9

   Serve warm

   Transfer the sausages and vegetables to a plate and serve warm.

10. 10

    Store leftovers

    Cool leftovers completely, then refrigerate them in an airtight container for up to 5 days.

What is sausage and peppers?

Sausage and peppers is an American comfort-food combination of seasoned sausages with sweet peppers and onion. It is often served as a simple plate or tucked into a roll.

This version cooks the sausages above the vegetables in an air fryer, so their juices can season the peppers and onion as everything cooks together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 17g protein, 8g carbs, 35g fat.

Most of the carbohydrates here come from the peppers and onion, while the sausages provide most of the protein and fat. Pair a serving with a leafy salad or another vegetable side for a more varied plate.

Choosing the sausages

Italian sausages: The recipe uses uncooked sausages in their casings, which stay intact while cooking. Other sausage varieties can be used, but their size and cooking time may differ.

Room-temperature rest: The method calls for resting the sausages for 30 minutes before cooking. Keep them out only for that stated period, then cook promptly.

Preparing the vegetables

Even strips: Slice the onion and peppers to roughly 1.3 cm (½ inch) wide so they cook at a similar pace.

Oil and seasoning: Coat the vegetables with a light drizzle or spray of oil, then season with salt and pepper. Shaking the basket helps distribute both.

Cooking in the air fryer

Vegetable bed: Place the sausages on top of the peppers and onion rather than underneath them. This arrangement lets the vegetables cook beneath the sausages as they air fry.

Turn and toss: After the first 8 minutes, flip the sausages and toss the vegetables as needed. Cook for another 8 minutes, checking that the sausages reach 71°C (160°F) before resting.

Checking texture and doneness

Sausages: Use a food thermometer to check the centre of a sausage. Rest them covered for 5 minutes; the recipe expects carryover cooking to raise the temperature to 74°C (165°F).

Vegetables: Their final texture is adjustable. If you prefer softer peppers and onion, continue air frying them while the sausages rest.

Serving ideas

Serve the sausages whole with the peppers and onion alongside, or slice them for easier sharing. A crusty roll is a familiar way to turn the dish into a sandwich.

For a fuller plate, pair it with a green salad or another vegetable side. If serving with bread or potatoes, remember they add more carbohydrate to the meal.

Recipe notes & tips

• Slice the vegetables into similarly sized strips for more even cooking.
• Use oil spray or a light drizzle to coat the vegetables without pooling oil in the basket.
• Turn the sausages after the first 8 minutes and toss the vegetables at the same time.
• Check the internal temperature at the centre of a sausage rather than judging doneness by colour.
• Continue cooking the vegetables while the sausages rest if you prefer them softer.

Variations

• Change the sausage: Use another variety in place of Italian sausages, and check its doneness according to its size and type.
• Choose mini peppers: Use about 8 mini peppers instead of 2 large ones, as suggested in the ingredient list.
• Add a roll: Serve the sausage and vegetables in a roll for a sandwich-style meal.
• Make it milder: Choose a mild Italian sausage if you want a less spicy result.
• Serve with greens: Add a leafy salad on the side for a fresh contrast.

Common mistakes to avoid

• Skipping the temperature check: Sausage colour can be misleading; check the centre with a food thermometer.
• Cutting uneven strips: Pieces of different sizes may cook at different rates; keep the vegetable strips close to 1.3 cm wide.
• Forgetting to turn the sausages: Flip them after the first 8 minutes so they cook on both sides.
• Expecting the vegetables to soften during the rest: Rest the sausages separately and continue cooking the vegetables if needed.
• Leaving leftovers out: Cool them promptly and refrigerate in an airtight container.

How to store

Cool leftovers completely and refrigerate in an airtight container for up to 5 days. Reheat until hot throughout; the vegetables can be reheated alongside the sausages.

Frequently asked questions