Portion & basket adjuster
Adjusted cook: 360°F · 15–18 min
Start checking: 15 min.
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Quick Answer
Air fry sausages at 360°F for 15–18 min.
Score once so they don't burst; lower temp prevents casings from bursting.
Internal temp: 165°F. Cook beef & pork to 160°F (71°C) and turkey or chicken to 165°F (74°C). When in doubt, 165°F is safe for any ground meat.
| Cut / variant | Temp | Time | Notes |
|---|---|---|---|
| Pork sausage links (1–1.5 oz / 28–42 g each) | 370°F190°C | 12–15 min | Flip at 7 min · Turn once; skins should be lightly split and browned. |
| Bratwurst / Italian sausage (3–4 oz / 85–115 g each) | 360°F180°C | 15–18 min | Flip at 9 min · Score once so they don't burst; lower temp prevents casings from bursting. |
| Breakfast sausage patties | 380°F195°C | 8–10 min | Flip at 5 min · No stacking; single layer only. |
| Chicken or turkey sausage links | 360°F180°C | 12–16 min | Flip at 7 min · Lower fat content means they dry out faster — check at 12 min. |
| Cut / variant | Temp | Time | Notes |
|---|---|---|---|
| Frozen pork sausage links | 370°F190°C | 16–20 min | Flip at 10 min · Cook straight from frozen; flip once. |
Adjust the validated table row for portions, basket airflow, reheating, and doneness checks.
Adjusted cook: 360°F · 15–18 min
Start checking: 15 min.
For already-cooked leftovers; use the main table for raw food.
Reheat estimate: 350°F / 175°C · 4–8 min
Reheat leftovers until hot all the way through; use a thermometer for meat, poultry, seafood, or egg dishes.
Use time as a guide, then verify the center with a thermometer.
Ground meat — beef, pork & poultry
Target internal temp: 165°F
Start checking: 13 min.
Measure at the thickest part, away from bone or basket edges.
Ground meat — beef, pork & poultry: cook to 165°F (74°C). Cook beef & pork to 160°F (71°C) and turkey or chicken to 165°F (74°C). When in doubt, 165°F is safe for any ground meat.
Source: USDA FSIS — Safe Minimum Internal Temperatures
Fast fixes for the most common texture and doneness misses.
Lower the next batch by 10-15°F or check Sausages 2 minutes earlier. Use an instant-read thermometer and let the meat rest before slicing.
Pat dry, avoid overcrowding, and add a light oil mist only after seasoning so airflow can crisp the surface.
Drop the temperature one step, use the lower time range, and move sugar-heavy marinades or sauces to the final minutes.
Split thicker pieces, preheat when recommended, and add short 1-2 minute bursts instead of restarting a full cook cycle.
Last updated 2026-06-18 · Reviewed by Maks