Sausage and Peppers


  • 1 1/2 lbs large fat sweet or hot Italian sausages (not breakfast links), cut into 1 1/2-inch pieces
  • 2 large red yellow, or orange bell peppers, stemmed, cored, and cut into 1-inch chunks
  • 1 small red onion peeled, halved, and cut into 1/2-inch-thick half-moons
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 1/2 tsp salt
  • ground black pepper, to taste
  • Toss the sausage pieces, bell peppers, onion, olive oil, vinegar, oregano, fennel seeds, salt, and pepper in a large bowl until everything is glistening and well coated.
  • Set the machine to "Air Fry". Set the temperature to 375°F and the timer to 20 Minutes (which will be a little more than you need). Press Start.
  • When the machine beeps, indicates "Add Food", or is heated to the proper temperature, pour the ingredients from the bowl into the basket or spread them out on the tray. In either case, there can be some overlap, but the pieces should not be stacked on top of each other. Use separate trays or work in batches as necessary.
  • Air-Fry, tossing or rearranging the ingredients every 6 Minutes but otherwise ignoring any "Turn Food" indicator, until golden brown, cooked through, and sizzling, about 18 Minutes in total. If you’ve used multiple trays, swap them top to bottom about halfway through the cooking process.
  • Turn Off the machine and empty the basket or the tray(s) onto a serving platter. Cool for a few minutes before serving hot.
  • Cool the sausage and peppers for about 10 Minutes, then stuff them into hoagie buns or pita pockets along with some lightly dressed arugula. If you want to go all out, smear a little creamy Italian dressing in the bun or pocket before adding the other ingredients.
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