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Air Fryer Smoked Sausage

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Air Fryer Smoked Sausage (or Kielbasa) just made your life so much easier! Dinner is served in less than 10 minutes!! You can serve it up on a bun like a giant, fancy hot dog or slice it up and air fry with onions and peppers for a yummy entree that’s great over rice.

air fryer smoked sausage

My dad was a big fan of smoked sausage & kielbasa and I’ve eaten it since I was a kid. It’s a very flavorful pre-cooked sausage. Growing up we either sauteed it in a skillet in either a touch of oil or an inch of water – mainly just to heat it through. But now – pop it in the air fryer and it’s even quicker!

kiolbassa smoked sausage

What’s the Difference? Smoked Sausage vs. Kielbasa vs. Mettwurst vs. Bratwurst

The short answer – if you’re not getting too technical – is not much. Most versions of all are pre-cooked pork or beef that is in a casing and smoked – at least to some extent.

Smoked SausageI got a gift box from the folks at Kiolbassa and they sent me four varieties of their Smoked Sausage. I made the Beef Smoked Sausage for this recipe – but all of these varieties cook up pretty much the same.

Kielbasa is traditionally a U-shaped sausage that is precooked and not quite as “smoky” as it’s precooked but not always smoked. I grew up on Kielbasa – it was something we made at least a couple times a month – often times served with a good ol’ can of Pork & Beans (yuck!).

If you look up more info on Mettwurst – it’s actually a German sausage that is not always cooked – but here in Cincinnati – people consider “Metts” a smoked sausage. My favorite local brand is Queen City Sausage – their cheddar metts are my favorite!

Lastly – I’ll also mention Bratwurst – most of the time Brats are NOT pre-cooked and smoked. They’re more white and raw on purchase. BUT the folks back home in Iowa at the Amana Colonies sell Smoked Brats – again the Cheddar Brats are ridiculously amazing. These are basically the same as a Cheddar Mett here in Cinci. I will say – these Cheddar Brats are so freakin delicious – they are smokier than Queen City and I really love them. I also bought Breaded Pork Tenderloins and Bacon (which I just made on my Traeger last week).

air fryer smoked sausage

How do you make Smoked Sausage in the Air Fryer?

Uh – this could not get any easier.

  • Open package
  • Put sausages in air fryer
  • Hit start

Sausages in links like this are very similar to hot dogs and are done in 5-6 minutes because they’re already pre-cooked.

Pro Tip

Cooking Sausage in Air Fryer

You can also slice the smoked sausage and cook it that way – but I like keeping the links in tact because the casing on the sausage keeps the juices in!

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What to serve with Smoked Sausage

Because these are so quick – and if you have room – you can make a side dish with the sausage in the air fryer! Or serve it up with lots of tasty sides. Here are some of my favorites:

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air fryer smoked sausage

Air Fryer Smoked Sausage

Air Fryer Smoked Sausage (or Kielbasa) just made your life so much easier! Dinner is served in less than 10 minutes!! You can serve it up on a bun like a giant, fancy hot dog or slice it up and air fry with onions and peppers for a yummy entree that's great over rice.
3.94 from 58 votes

Video

Cook Time 6 minutes
Total Time 6 minutes
Course Entree
Cuisine American
Servings 2 people
Calories 280 kcal

Ingredients
  

  • 2 links smoked sausage

Instructions
 

  • Place smoked sausage links in air fryer
  • Air Fry at 350-360 degrees for 6 minutes
  • Remove with tongs and serve!

Nutrition

Serving: 1linkCalories: 280kcalCarbohydrates: 1gProtein: 15gFat: 24gSaturated Fat: 10gCholesterol: 60mgSodium: 690mgPotassium: 238mgSugar: 1gCalcium: 25mgIron: 1mg
Keyword air fryer, pork, sausage
Tried this recipe?Let us know how it was!

12 Comments

  1. 5 stars
    This is a great idea to make sausage in air fryer. And I love all the detailed information about the different types of sausages.

  2. 5 stars
    I preheated the air fryer for two minutes. Then cooked the sausages for six minutes on the bottom of the pan. I shook it around a bit at the three-minute mark. I then paused the cooking process at the one-minute remaining mark and set the bun in on the rack to warm.

    The sausage was perfectly cooked and the bun nice and warm yet not burned.

    Excellent!

3.94 from 58 votes (50 ratings without comment)

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