Air fryse Kielbasa

My air frituse keelbasa is easy to make and becomes ultra crispy on the outside while it stays juicy in the middle. I love to make this as an easy starter, snack or even a eating time.

Air-Frying sausages has become such a eating time hack that I did it several times a week. First, we tried it Air fryes BratsThan Air fryse Italian sausages. I recently tried Air Fying Kielbasa, and I have to say, it’s just as tasty!

My sister likes them in sandwiches or served above a bed of roasted vegetables. I think they are a great party snack when you cut them thinly and serve them with dip sauce. Moreover, in addition to making it quickly, they are healthier than other Kielbasa recipes, because you do not need any added oil to become crispy on the outside.

Why I love this recipe

• Fast and easy. All in all, this recipe takes less than ten minutes, flat.
• Use every keelbasa. I usually use smoked keelbasa in advance, but uncooked links will also work.

Important ingredient

• Kielbasa sausage. Kielbasa also known as Polish sausage, a kind of smoked sausage is made of pork or a mix of pork and beef. Because they are usually sold smoked or pre -cooked, they only really have to be heated.

How to cook keelbasa in the air fryse

This is an overview with step -by -step photos. Full ingredients and instructions are in the recipe card below.

Step 1- Prep. Preheat the air frye and cut the sausages into ½-inch pieces.

Step 2- Air Fry. Add the sausages to the airfruiture basket and cook, throw periodically.

Step 3- serve. Serve the sausages warm or throw in a bowl with sauce.

Tips for the best air frituse Kielbasa

• Heat the air frye. I think this is the #1 wrong that people make when they are new in frying air. Although most recipes do not specify the air frituse, it makes the difference.
• Don’t put the basket on. To ensure that every sausage slice becomes extra crispy and brown, there must be minimal overlaps.
• Air fry the sausages completely. I prefer cutting the Polish sausages, because this helps them to cook faster, but it is optional. If you prefer whole sausages, I recommend poking holes in it with a fork to prevent them from cracking while they cook.
• Adjust the cooking time. Everyone’s air frye works differently, so the exact cooking time for sausages can vary. If in doubt, reduce the cooking time and check with a meat thermometer until the sausages reach a minimal internal temperature of 160 ° F (71 ° C).

Reception variations

• Mix with a sauce. Together with immersing sauces, I like to throw the freshly baked Kielbasa in a sauce (as shown). Buffalo sauce, BBQ sauce and spicy ketchup are my favorites.
• Cook with bell pepper and onions. If I want a heartier, all-in-one dish, I throw cut peppers and onions with salt and garlic powder and add them to the bottom of the basket. In this way they are caramelized and enjoy the taste of the sausages.
• Oil. Although optional, I think the light fat of the basket with olive oil spray helps the sausages to become crisper on the outside.
• Use other types of meat. I found Turkey Kielbasa with the butcher, and although I didn’t try it personally, I think it would work just as well. If you try Turkey Kielbasa, give a comment below and let me know how it ends.

Storage instructions

Save: Allow the sausages to cool completely and store leftovers in an airtight container in the fridge for 3 days.

To freeze: Transfer the cooled leftovers to a freezed container and freeze for up to 3 months.

Frequently asked questions

More simple air fride