How Long to Air Fry Sausages
Air fry sausages at 360–390°F for about 10–18 minutes, turning once; timing varies by thickness and whether the links are fresh or precooked.
Quick reference
- Fresh pork, beef, or lamb links: 12–18 minutes at 375°F Turn halfway; cook to 160°F
- Fresh poultry sausage: 12–18 minutes at 375°F Cook to 165°F
- Precooked sausage links: 8–12 minutes at 360°F Heat through; follow package directions
- Thicker or crowded links: Add 2–5 minutes Check temperature, not color alone
The short answer
For most sausages, set the air fryer to 375°F and cook for 10–18 minutes, turning the links once halfway through. Fresh sausages usually need the longer end of that range, while precooked links heat more quickly. The exact air fryer sausage time depends on link thickness, starting temperature, basket size, and how closely the sausages are arranged. Begin checking a few minutes early to avoid splitting or drying them out.
Fresh vs. precooked links
Fresh sausage is raw and must reach the safe internal temperature for its meat type. Ground pork, beef, lamb, or veal sausage should reach 160°F; ground poultry sausage should reach 165°F. Precooked sausage only needs to be hot throughout, but package instructions take priority because brands and sizes vary. If the package gives a skillet or oven direction rather than an air fryer setting, use it as a timing guide and monitor closely.
- Fresh links: about 12–18 minutes at 375°F
- Precooked links: about 8–12 minutes at 360°F
- Check the thickest link with an instant-read thermometer
How to air fry sausages
Preheat the air fryer if your model recommends it. Arrange the links in one layer with a little space between them so hot air can circulate. Cook at 360–390°F, turning once halfway through. Very thick links may need a lower setting near 360–375°F and extra time, while thin precooked links can tolerate the higher end of the range. Do not rely on browning alone: color can develop before the center is cooked.
- Leave space around each link
- Turn once halfway through cooking
- Add time in 2-minute increments if needed
How to check doneness
Insert the thermometer sideways into the center of the thickest sausage, avoiding the basket or any filling gap. Use 160°F for fresh ground beef, pork, lamb, or veal sausage, and 165°F for poultry sausage. If the links are stuffed with a different meat, use the temperature for that meat and check the package when in doubt. For precooked links, confirm they are steaming hot in the center and follow the label’s reheating instructions.
Rest and serve
Transfer the sausages to a plate and rest them briefly—about 2–3 minutes—before serving. This gives the juices a moment to settle and makes the links easier to handle. If you are cooking several batches, keep the finished sausages covered while the next batch cooks, but do not leave perishable food at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F.