Sausages
In an air fryer, sausages cooks at about ~356 °F for 10 min per ~50 g. 8 models from 3 brands publish their own figure for it below, and whichever you follow, the food is only safe at 160 °F internal (USDA).
Generic reference
~356 °F·180 °C · 10 min
For ~50 g. Not specific to any appliance — see the table below for a real measurement.
Safety (USDA)
160 °F internal minimumNone of the three manuals behind this entry (Russell Hobbs Satisfry range, Gourmia GAF858/GAF414, Philips HD9270/91R1) say whether their "Sausages"/"Sausage"/"Thin sausages" row is fresh/raw or precooked/smoked — treated here as fresh raw sausage, the default reading of an unqualified "sausages" line in a cooking chart (this corpus calls out precooked products explicitly elsewhere, e.g. bacon.json and fish-fingers.json). A ready-to-eat sausage (USDA's own category for dry, semi-dry or already-cooked sausage, e.g. frankfurters) has no equivalent single safety target since it is already safe — the goal there is just heating through, not reaching 71°C from raw. Also note an unresolved cross-manual disagreement: Philips runs its (thinner, ~50g) sausages hotter and longer — 200°C, 11-15 min — than Russell Hobbs' unspecified-weight sausages (180°C, 8-12 min) or Gourmia's 4-whole sausages (191°C/375°F, 8-10 min); reported as-is, not reconciled. referenceWeightG (50g) is the one weight actually printed in any of the three manuals (Philips' "around 50 g" per thin sausage) — Russell Hobbs and Gourmia give no weight at all for this row.
Prep
- Fresh, raw sausages — pork or beef (not precooked/smoked — see cookNote)
- Place the sausages in a single layer in the basket, without letting them touch.
- Cook at the temperature and time given, shaking, turning or stirring halfway through.
- Confirm doneness with a probe thermometer — 71°C (160°F) at the center for pork or beef sausage, no rest required (USDA ground-meat rule). If the sausage is made with turkey or chicken instead, the target is 74°C (165°F).
Done when: 160°F / 71°C at the center for fresh pork or beef sausage (USDA ground-meat rule) — 165°F / 74°C if made with turkey or chicken
By appliance
| Appliance | Weight | Temperature | Time | Provenance |
|---|---|---|---|---|
| Gourmia 4-Qt Digital Air Fryer | — | 375 °F·191 °C | 8–10 min | Manufacturer data |
| Gourmia 8-Qt Digital Air Fryer | — | 375 °F·191 °C | 8–10 min | Manufacturer data |
| Philips Essential Airfryer XL | — | ~392 °F·200 °C | 11–15 min | Manufacturer data |
| Russell Hobbs Satisfry Small Air Fryer 1.8L | — | ~356 °F·180 °C | 8–12 min | Manufacturer data |
| Russell Hobbs Satisfry Large Air Fryer 5L | — | ~356 °F·180 °C | 8–12 min | Manufacturer data |
| Russell Hobbs Satisfry Medium Air Fryer 4L | — | ~356 °F·180 °C | 8–12 min | Manufacturer data |
| Russell Hobbs Satisfry Snappi Dual Basket Air Fryer 8.5L | — | ~356 °F·180 °C | 8–12 min | Manufacturer data |
| Russell Hobbs Satisfry Dual Basket Air Fryer 9L | — | ~356 °F·180 °C | 8–12 min | Manufacturer data |
30 of the 38 air fryers on file publish nothing for sausages
If yours isn't in the table above, the honest answer is that we have no figure for it — the generic reference at the top of this page is the best we can do, and it's a reference, not a measurement. Your own timing, on your own model, is what closes that row.
Takes about a minute — this food arrives already selected, and only the temperature and the time are required. Nothing publishes straight away: every submission is moderated first.
What the 8 charts disagree about
The spread, stated plainly. The 8 charts above come from 3 brands. Between them they span 8 to 15 minutes, and ~356 °F to ~392 °F on the dial. Ranked by the middle of each published range, the shortest chart is Gourmia GAF414 at 8–10 min and 375 °F; the longest is Philips HD9270_91R1 at 11–15 min and ~392 °F — 1.4× as long. Both are quoted from the manufacturer's own chart. Neither is corrected here, and no average of the two is published: a mean of those numbers would be wrong for every machine in the table at once.
The variable most charts leave out. Not one of the 8 charts above states a portion weight. That is the single biggest reason the times differ so much, and it is unfixable from this side: the weight column is left empty rather than filled with a plausible figure.
By appliance format. Split by basket layout, the same charts read: single basket 8–15 min over 6 charts, and dual basket 8–12 min over 2 charts. Whether that difference is the format or the manufacturer's chart-writing habits is exactly what the format pages take apart, brand by brand, instead of asserting.
Where this page's own reference sits. The ~356 °F / 10 min at the top is a generic starting point, not a measurement — it sits inside the ~356 °F–~392 °Fthe manuals publish, and inside their 8–15 min. Use it when your model isn't in the table. When it is, the manufacturer's own row is the better number, and the cook time calculator gives it to you directly. None of this touches the safety line: 160 °F internal comes from the USDA, not from any manual above, and it is the one figure on this page a manufacturer's chart cannot override.
Sources
- USDA FSIS — "Sausages and Food Safety": "uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 degrees F [71°C]. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 degrees F [74°C]." fsis.usda.gov returns HTTP 403 to direct automated fetches; content verified via the Wayback Machine's archived snapshot of this exact page (capture dated 2026-07-02), corroborated by the general 160°F/71°C ground-meat figure on FSIS's own "Safe Minimum Internal Temperature Chart" (mirrored copy, geary.k-state.edu). — retrieved August 23, 2026
- Russell Hobbs 27680 — official product page, "Sausages" row of the cooking chart (manual p.6): 180°C, 8-12 min — identical across all five Satisfry-range manuals surveyed (26500, 26510, 27160, 27290S, 27680) — retrieved August 23, 2026