I made some cajun sausages the other day and was trying to think of a way to serve it. Sausage and peppers! I ended up air frying the sausage whole for 14 minutes and it was so crispy on the outside and juicy on the inside.
- Place the cubed pork on a baking sheet and chill in the freezer until firm, but not frozen.
- Add the sausage ingredients, minus the beer, to a large bowl and mix until well coated. Feed the meat into a meat grinder with a medium bowl underneath. Mix in the beer or broth until it forms a sticky mixture. Cover and place in the fridge for at least 1 hour, preferably overnight.
- Thread the casings onto the funnel of a sausage stuffer until you reach the end. Tie off the casing and pull back on the casing until the knot is flush with the opening of the funnel.
- Fill the sausage stuffer with the sausage and fill the casings, making sure to not overfill. Once the sausage is stuffed, cut the casing 4” from the end of the sausage filling. Tie off the end and using your hand, even out the width of the sausage and twist into 6” links, or keep as a spiral. Using a sausage pricker or a toothpick, puncture any air pockets you find.
- Place in the fridge for at least 1 hour if possible, overnight is preferred.
- Preheat air fryer to 380°F.
- Cook the sausage for 14 minutes, turning halfway through.
- Meanwhile, add the bacon grease to a skillet over medium heat. Sauté the peppers and onions until fork tender, but not mushy. Remove from the heat and cover until the sausage is finished cooking. Add the sausage to a platter and tuck the peppers into the coils.
Looking for a side dish? Try one of these recipes!