Air Fryer Italian Sausage and Peppers Recipe
User Reviews
5
Air Fryer Italian Sausage and Peppers Recipe
Description
This recipe combines spicy or mild Italian sausages sliced into rounds with halved, seeded mini bell peppers, cooked in an air fryer at 400°F. The quick cooking yields juicy sausages with slightly crispy skin alongside softened peppers. The accompanying spicy ale mustard sauce is a reduction of ale, molasses, cumin, red pepper flakes, and Dijon mustard, creating a rich, tangy, and mildly spicy condiment to enhance the dish’s flavors.
The sausage and peppers can be served as is or with the mustard sauce on the side. Variations include adding onions or extra spices to the peppers, using different sausage types, or serving with sturdy rolls for sandwiches. The recipe includes alternatives for cooking the dish in the oven or stovetop if an air fryer isn't available, along with storage and reheating instructions to maintain texture and flavor.
Results are flexible, allowing adjustments in spice level, vegetable additions, and serving styles, making it a versatile approach to this classic pairing.
Ingredients
Spicy Ale Mustard Sauce
- ½ cup ale I like Guinness or Vanilla Porter, but any dark ale will work, also try non-alcoholic beer if desired
- 3 tablespoons molasses
- 1/2 teaspoon cumin
- ½-1 teaspoon red pepper flakes
- 1/2 cup brown mustard or Dijon mustard, spicy
Sausage and Peppers
- 5 large Italian sausage mild, sweet, or hot or try Chicken Sausage, or use your favorite
- 6-12 bell peppers washed, sliced in half and seeded, or use two large bell peppers (color of choice), sliced into 8 slices, mini
Instructions
Spicy Ale Mustard
- In a small saucepan, stir together the ale, molasses, cumin and red pepper flakes. Be sure to still this together or whisk until molasses is incorporated and dissolved.Bring to a boil on high then reduce the heat to medium-low. Simmer until it has reduced by half, about 8 minutes.Remove from heat and stir in the dijon mustard. Set aside until the sausage is ready.
Air Fryer Sausage and Peppers
- Preheat the air fryer to 400° F. (205° C).
- Slice the Italian sausage into 1 inch slices and cut mini peppers in half, seeding and removing stems.
- Working in batches if necessary, arrange the sausage and pepper pieces in a single layer in the fryer basket. Cook for 10 minutes, shaking halfway through. The peppers will be soft and a meat thermometer will read 165 degrees Fahrenheit when inserted into the sausage.
- Serve warm with a side of the Spicy Ale Mustard or your favorite Marinara sauce or dipping sauce.
Notes
- Stir molasses thoroughly into the ale before cooking to prevent burning at the pan’s bottom.
- Use hot Italian sausage for added spice or choose milder varieties based on preference.
- Store cooked leftovers in airtight containers refrigerated up to 5 days; the sauce keeps for about a week and can be frozen up to 3 months.
- For reheating, thaw in the fridge and warm in the air fryer at 290°F for 12-15 minutes, tossing occasionally for even heat.
- Optional: Toss sausage and peppers with olive oil and Italian seasoning before cooking for extra crispness and flavor; add sliced onions for additional sweetness.
- Serve on sturdy rolls for sandwiches or as a plated meal; customize with extra veggies or preferred sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 456kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 17g | 34% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 85mg | 28% |
| Sodium | 1102mg | 46% |
| Potassium | 574mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1132IU | 23% |
| Vitamin C | 45mg | 50% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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