{"id":166750,"title":"Chipolatas in the Air Fryer","modified":"2026-08-26T20:31:05+02:00","plain":"Eight chipolatas in a single layer, 12 minutes at 180 \u00b0C, turning halfway through.\n\n\n\nThe casing snaps, the juices run clear, and the kitchen doesn\u2019t smell like frying. That\u2019s exactly what you want from a chipolata, and it\u2019s exactly what the air fryer delivers: no pan to scrub, no barbecue to light. Twelve minutes is just enough time to set the table. The mustard is already waiting on the side.\n\n\n\nThe perfect side dish, straight into the basket next : sweet potato fries.\n\n\n\nWhat are chipolatas?\n\n\n\nA chipolata is a thin pork sausage in a natural casing, seasoned with salt, pepper, and sometimes herbs. Its slim shape is what makes it work so well here : it cooks quickly and evenly, before the outside has time to dry out.\n\n\n\nThe casing does the rest. It tightens in the heat, stretches taut, then gives with the little snap you\u2019re after. The hot air dries and browns the skin, while some of the fat renders out into the drawer.\n\n\n\nVegetables that cook at the same 180 \u00b0C : air fryer zucchini.\n\n\n\nFrom Sunday barbecue to the basket\n\n\n\nChipolatas belong both to the repertoire of French charcuterie and to the world of outdoor cooking : embers, long tables, ratatouille. They\u2019re usually cooked on a grill over high heat, with all the splatter that comes with it.\n\n\n\nThe basket does the same job indoors, even in February, without filling the kitchen with smoke. Convection replaces the radiant heat of the coals and gives you the same taut skin, as long as you leave space between the sausages and turn them halfway through.\n\n\n\nAnother vegetable to cook alongside : air fryer eggplant.\n\n\n\nMain ingredients\n\n\n\nEight chipolatas, or about 480 g, will feed four people. Look for natural casings and a good balance of meat and fat. Below 10 % fat, the sausages can turn dry and benefit from a light brushing of oil.\n\n\n\nOtherwise, no added oil and no marinade. Chipolatas contain enough fat to cook themselves, and that fat ends up in the drawer rather than on the plate.\n\n\n\nExtra seasoning is optional, since the butcher has already done most of the work : a pinch of herbes de Provence, a little fine salt, a twist of black pepper. The real finishing touch comes at the table, with mustard, ketchup, honey, or one of your homemade condiments.\n\n\n\nTechnical pointers\n\n\n\nArrange them in a single layer, leaving about 1 cm between each sausage. When two chipolatas touch, they steam where they meet and come out gray in that spot. A 3.5 to 5.5 L basket holds 6 to 8 sausages; a 2.6 L model holds 4.\n\n\n\nA 2 minute preheat makes a difference at the start of cooking. In a cold basket, the sausages warm up and release moisture instead of browning, which leaves the skin pale and wrinkled.\n\n\n\nWhether to prick them or not divides cooks. Pricking releases a little fat and helps prevent a taut casing from bursting and splattering hot juices; leaving them unpricked keeps the meat juicier. Two or three light pricks with a fork, not ten, give you the best of both worlds.\n\n\n\nCooking time depends on the thickness, not the recipe. Keep the temperature at 180 \u00b0C : 10 minutes for thin sausages, 12 for standard ones, 14 for thick ones. The air fryer cooking chart gives similar timings for everything else.\n\n\n\nThe most reliable guide is the internal temperature, 70 \u00b0C at the center. If you don\u2019t have a thermometer, cut one open : the meat should be beige all the way through, with no trace of pink, and the juices should run clear.\n\n\n\nFor something other than potatoes : air fryer gnocchi.\n\n\n\nTwo small details help avoid unpleasant surprises. Smoke usually comes from fat heating in the empty drawer : a little water in the bottom under the basket is enough to stop it. And if you want an extra-crispy skin, finish with 2 minutes at 200 \u00b0C rather than cooking at that temperature all the way through; the margin before the sausages dry out is very small.\n\n\n\n\n\n\tAir Fryer Chipolatas\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tChipolatas8 chipolatas (about 480 g)Optional seasoning1 pinch Herbes de Provence1 pinch fine salt1 grind black pepperFor servingmustardketchuphoney\t\n\t\n\t\tPreparationRemove the chipolatas from the refrigerator 15 to 20 minutes before cooking.Separate the chipolatas if they are sold linked together.Lightly prick each chipolata 2 to 3 times with a fork.Preheat the air fryer to 180 \u00b0C for 2 minutes.Air FryingArrange the chipolatas in the basket in a single layer, without overlapping, leaving about 1 cm between each sausage.Season with Herbes de Provence, salt, and pepper, if using.Cook at 180 \u00b0C for 12 minutes, turning the chipolatas after 6 minutes.Check that the meat is no longer pink in the center; cook for 2 more minutes at 200 \u00b0C for deeper browning, if desired.ServingRemove the chipolatas from the basket and serve immediately, piping hot, with mustard, ketchup, or honey.\t\n\t\n\t\tTips:\n\nPreheating for 2 minutes helps with browning: in a cold basket, the chipolatas release moisture first and brown less evenly.\nTo prick or not: 2 to 3 light pricks strike a good balance, reducing the risk of bursting without drying them out too much.\nCook in a single layer with about 1 cm of space between the sausages; otherwise, the contact points will steam and stay pale.\nNo oil is needed, unless you are using very lean sausages (< 10% fat).\nA reliable doneness cue: 70 \u00b0C at the center; without a thermometer, the meat should be evenly beige throughout and the juices should run clear.\nFor extra crispness, cook at 180 \u00b0C, then finish for 2 minutes at 200 \u00b0C.\nTo reduce smoking, pour a little water into the drawer under the basket, especially when cooking a second batch.\nFrom frozen: cook for 15\u201316 minutes at 180 \u00b0C, separating the sausages and turning them halfway through.\nFor a glaze (honey\/syrup), brush it on only during the last 2 minutes to prevent burning.\nStorage: keep for up to 3 days in the refrigerator; reheat for 3\u20134 minutes at 180 \u00b0C in the air fryer.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=166750"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166750\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/166431"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=166750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=166750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=166750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}