Chicken sausage is in P2 because the technique is sausage technique — not chicken technique. Thick casing, cooked-through meat, just needs heat + browning.380°F, no preheat, 12 minutes total, turn at 6. Skip the prick — it dries them out. Whole links stay juicier than sliced.Brand test: Aidells artichoke & garlic — 4.8/5, best char. Al Fresco sundried tomato — 4.5/5, good flavor. Applegate Naturals — 4.3/5, slightly less browning. All reached 165°F internal at the 12-minute mark.
Tested method
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About the author
Brennan Leitao
Brennan Leitao - Data analyst turned air fryer obsessive. With 400+ logged cook sessions and 6 air fryers tested side by side, he treats every recipe like a controlled experiment. Based in Columbus, Ohio, he writes about beef, potatoes, and vegetables.
