Grilled sausages in the airfryer
Thick grilled sausages with a crispy skin and juicy centre, ready in 12 minutes in the airfryer — no grill or frying pan needed. Serve them in warm buns with mustard, ketchup and crispy fried onions for a quick lunch.
Equipment
- 1 Air fryer
- 1 Brush
- 1 Køkkentang
- 1 Meat thermometer
- 1 Cutting board
- 1 Knife
Ingredients
Sausages
- 8 pcs thick grilled sausages About 800 g in total
1 tsp neutral oil For brushing
To serve
- 8 pcs wholegrain hotdog buns
- 2 tbsp wholegrain mustard
- 2 tbsp ketchup
- 4 tbsp crispy fried onions
1 pcs cucumber Cut into thin slices
Instructions
Preparation
- Take 8 thick grilled sausages out of the fridge 15 minutes before cooking and pat them completely dry with kitchen roll. A dry skin is essential for the sausages to turn crispy in the airfryer.
- Brush the sausages all over with 1 tsp neutral oil. This gives an even colour and a crispier skin, without you needing a grill or a frying pan.
- Cut 1 pcs cucumber into thin slices and keep them chilled until the sausages are ready.
Cooking in the airfryer
- Preheat the airfryer to 190 °C. Place the sausages in the basket in a single layer, a couple of centimetres apart, so the hot air can circulate all the way around them.
- Cook the sausages at 190 °C for 12 minutes in total.
- Turn the sausages with tongs after 6 minutes so they turn evenly golden all over. If you want them extra crispy, turn the heat up to 200 °C for the last 2 minutes.
- Check with a meat thermometer that the core temperature is 70 °C. Very thick grilled sausages may need 2-3 minutes extra.
Serving
- Place 8 pcs wholegrain hotdog buns in the airfryer at 190 °C for 1-2 minutes, until warm and lightly crisp on the surface.
- Spread 2 tbsp wholegrain mustard and 2 tbsp ketchup in the buns, add the sausages and top with 4 tbsp crispy fried onions and the cucumber slices.
Notes
Tips for the perfect result:
Pat the sausages completely dry before brushing them with oil, and never place them in two layers. Overlapping sausages steam each other, which makes the skin go soft instead of crispy. Extra crispy skin:
Turn the heat up to 200 °C for the last 2 minutes. The sausages get a noticeably crispier surface without the centre drying out. Variation:
Use spicy chorizo or bratwurst sausages instead, or wrap thin slices of bacon around the sausages before cooking. Serving:
Serve with potato salad, red cabbage salad or airfryer fries if you'd rather skip the bun. Portion size:
If your airfryer is smaller, you can make the dish in two batches and keep the first batch warm under foil.
Pat the sausages completely dry before brushing them with oil, and never place them in two layers. Overlapping sausages steam each other, which makes the skin go soft instead of crispy. Extra crispy skin:
Turn the heat up to 200 °C for the last 2 minutes. The sausages get a noticeably crispier surface without the centre drying out. Variation:
Use spicy chorizo or bratwurst sausages instead, or wrap thin slices of bacon around the sausages before cooking. Serving:
Serve with potato salad, red cabbage salad or airfryer fries if you'd rather skip the bun. Portion size:
If your airfryer is smaller, you can make the dish in two batches and keep the first batch warm under foil.
Nutrition
Calories: 870kcalCarbohydrates: 62gProtein: 33gFat: 52gSaturated fat: 19gPolyunsaturated fat: 6gMonounsaturated fat: 23gTrans fat: 0.4gCholesterol: 95mgSodium: 2100mgPotassium: 560mgFiber: 6gSugar: 9gVitamin A: 320IUVitamin C: 4mgCalcium: 130mgIron: 4mgNet carbohydrates: 56g
