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Chipolatas au air fryer - En-tete

Air Fryer Chipolatas

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5/5 (8)
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
Course: Main course
Cuisine: Française
Servings: 4
Author: Marc Winer

Ingredients

Chipolatas

  • 8 chipolatas about 480 g

Optional seasoning

  • 1 pinch Herbes de Provence
  • 1 pinch fine salt
  • 1 grind black pepper

For serving

  • mustard
  • ketchup
  • honey

Procédé

Preparation

  • Remove the chipolatas from the refrigerator 15 to 20 minutes before cooking.
    8 chipolatas
  • 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 °C for 2 minutes.

Air Frying

  • Arrange 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.
    1 pinch Herbes de Provence, 1 pinch fine salt, 1 grind black pepper
  • Cook at 180 °C 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 °C for deeper browning, if desired.

Serving

  • Remove the chipolatas from the basket and serve immediately, piping hot, with mustard, ketchup, or honey.
    mustard, ketchup, honey

Notes

Tips:
  • Preheating for 2 minutes helps with browning: in a cold basket, the chipolatas release moisture first and brown less evenly.
  • To prick or not: 2 to 3 light pricks strike a good balance, reducing the risk of bursting without drying them out too much.
  • Cook in a single layer with about 1 cm of space between the sausages; otherwise, the contact points will steam and stay pale.
  • No oil is needed, unless you are using very lean sausages (< 10% fat).
  • A reliable doneness cue: 70 °C at the center; without a thermometer, the meat should be evenly beige throughout and the juices should run clear.
  • For extra crispness, cook at 180 °C, then finish for 2 minutes at 200 °C.
  • To reduce smoking, pour a little water into the drawer under the basket, especially when cooking a second batch.
  • From frozen: cook for 15–16 minutes at 180 °C, separating the sausages and turning them halfway through.
  • For a glaze (honey/syrup), brush it on only during the last 2 minutes to prevent burning.
  • Storage: keep for up to 3 days in the refrigerator; reheat for 3–4 minutes at 180 °C in the air fryer.
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