Air Fryer Chicken Sausage and Peppers for 4

Ingredients / 4

• 1½ lb fresh raw chicken sausage
• 3 bell peppers, sliced into thick strips
• 2 yellow onions, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper, to taste
• Fresh parsley, to finish

Equipment

An air fryer with a basket suitable for loose vegetables; an instant-read thermometer. 375°F / 190°C.

Let’s make supper

1. 01

   Prep the batch

   Start with refrigerated, fully thawed raw sausage. Slice the peppers and onions, mince the garlic and measure the remaining ingredients. Use separate batches if your basket cannot hold the links and vegetables without stacking.

2. 02

   Start the vegetables

   Preheat to 375°F (190°C) if required by your appliance. Toss peppers and onions with olive oil and oregano. Cook in a suitable basket for 8–10 minutes, shaking once; strips must not fall through the basket.

3. 03

   Add the links

   Arrange whole sausages with air gaps alongside the vegetables; split into batches if crowded. Cook for another 10–15 minutes, turning halfway. Toss garlic into the vegetables for the last 2–3 minutes.

4. 04

   Check and separate

   Check the thickest part of every link with an instant-read thermometer: 165°F (74°C). Keep cooking any link below that temperature. Color and elapsed time do not establish doneness. Remove tender vegetables if the links need more time. Thick links may need longer than the estimate.

5. 05

   Finish each batch

   Toss vegetables with vinegar and rest the cooked links briefly. Move cooked chicken links off the heat promptly once they reach 165°F. Slice only after a short rest so the juices stay with the meat.

The air fryer rule: Do not stack links or block the basket with loose foil. More servings need more batches, not a longer timer on an overloaded basket.