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Air Fryer Sausage and Red Pepper Bake

by Clare Andrews from The Ultimate Air-Fryer Cookbook

This warming cold weather bake takes just 35 minutes to cook in the air fryer. Best served with plenty of crusty bread to mop up the sauce.

From the book


This is a wonderfully warming dish that’s perfect for chilly autumn days. I love to serve this with big hunks of crusty bread for mopping up all the lovely tomatoey sauce, but you could also serve it with mash if you prefer. To make a veggie or vegan version, simply substitute the sausages for a plant-based alternative and leave out the Worcestershire sauce.

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6 chipolata sausages
1 tbsp vegetable oil
1 large red onion
1 red pepper
1 bulb garlic
1 x 400g tin chopped tomatoes
1 tsp Worcestershire sauce
sea salt and freshly ground black pepper
crusty bread, to serve

Essential kit

You will need: an air fryer and a heatproof baking dish to fit inside your air fryer.

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Start by placing your sausages into your dish and drizzling them with the oil. Cook in the air fryer at 190°C for 10 minutes.

While the sausages are cooking, slice your onion and pepper and peel and finely chop your garlic. After 10 minutes give the sausages a shake and add the onion, pepper, garlic and tinned tomatoes. Finish with a good shake of Worcestershire sauce and season to taste with salt and pepper.

Return the dish to the air fryer and cook for a further 10–15 minutes, until the sausages are cooked through and you have a nice thick sauce. Carefully remove the dish from the fryer and serve with some crusty bread to soak up the delicious tomato gravy!

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From the book: The Ultimate Air-Fryer Cookbook

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