Italian Sausage and Vegetables

The thing about Italian sausage and vegetables – especially when cooked up in an air fryer – is they kind of take you by surprise. One moment everything’s raw and a bit chaotic on the cutting board, colors tumbling over each other, and the next… there’s this cozy, caramelized aroma curling around the kitchen. Sweet edges of bell pepper, that rich sizzle of sausage, the herbal whisper of garlic and oregano – it just wraps you up. It’s the sort of dish you throw together on a weeknight, but somehow it still feels a little special, a little like home.

Why You’ll Crave It

• Perfect one-basket meal – seriously, dinner without a sinkful of dishes
• Deep, rustic flavors with barely any effort (thank you, air fryer magic)
• Flexible? Oh yes – swap veggies, spice it up, tone it down
• Low-fuss, high reward. My kind of comfort food
• Makes great leftovers – and oddly, sometimes I think it tastes better the next day

The first time I made this, I ate most of it standing up at the counter before it even made it to the plates.

What You’ll Need

• Italian sausage: 4 links – classic pork or spicy if you’re in that kind of mood
• Bell peppers: 2, sliced into thick strips – I like one red and one yellow for color play
• Zucchini: 1 medium, halved lengthwise then sliced
• Onion: 1, cut into rustic wedges – red or yellow both work
• Olive oil: 1 tablespoon – nothing fancy, just enough to coat
• Italian seasoning: 1 teaspoon – the dried kind, with oregano, basil, maybe a bit of thyme
• Salt and black pepper: to taste – I go light on the salt if the sausage is salty

Easy How-To

Get the Air Fryer Going

Turn it on to preheat at 200°C (or 390°F). Gives you just enough time to prep your veggies without rushing. It’s not strictly necessary but I’ve found things crisp up just a bit better.

Chop What Needs Choppin’

Slice your zucchini, bell peppers, and onion. Try to keep them all about the same size so they cook evenly – but honestly, imperfect chunks are part of the charm.

Sausage Prep

If the casings are tough or sharp, gently remove them (I usually just poke with a knife and peel). Then slice each sausage into thick bite-sized rounds.

Toss It All in a Bowl

In a large mixing bowl, toss the sausage slices and all the veggies together. Drizzle with olive oil, sprinkle the seasoning, salt and pepper – then really get in there and mix. I usually use my hands. Feels right.

Into the Basket

Add the mixture to the preheated air fryer basket. Spread it out in a somewhat even layer. Don’t overpack it – the air needs to move to do its job.

Let the Air Fryer Work

Cook for about 15 to 18 minutes. At the 8-minute mark, I usually open it up and give everything a gentle shake or stir. You’ll smell it before you see it getting golden.

Check for Doneness

Sausage should be browned and cooked through (a quick slice to double-check never hurts), veggies should be tender but not mushy. Add another few minutes if your air fryer runs cool.

Serve While It’s Hot

Goes straight onto plates, maybe with a spoonful of ricotta or a toasted piece of bread if you’re feeling fancy. Or not. It’s plenty good as is.

Good to Know

• If your air fryer basket is small, cook in batches – crowded veggies just steam
• No Italian seasoning? A little crushed garlic, dried oregano, and basil on their own do the trick
• I once dropped a batch on the floor… still hurts to think about. Hot sausage really bounces

Serving Ideas

• Spoon over creamy polenta or even mashed potatoes – that contrast is so cozy
• Stuff it into a hoagie roll with melted provolone for a quick sandwich dinner
• Serve with a side salad and chilled white wine – nice balance of fresh and hearty

Top Tricks

• If cutting sausage feels messy, chill it in the freezer for 15 minutes before slicing
• Add a splash of balsamic vinegar right before serving – a small thing that wakes up the whole dish

Frequently Asked Questions

Can I use different types of sausages?

Absolutely – chicken or turkey sausage works great, just make sure to watch the cooking time as leaner meats can dry out faster.

What vegetables pair well with this recipe?

Bell peppers and zucchini are classic, but I’ve also used eggplant, cherry tomatoes (they burst so beautifully), or even a handful of mushrooms if I have them around.

How do I adjust cooking times for a larger batch?

If you’re doubling it, cook in two shifts so nothing piles too high. Things cook better with room for air to circulate. Add about 3 extra minutes if the basket looks full.

Is it necessary to preheat the air fryer?

I recommend it. It helps the sausage sear and the veggies caramelize just that little bit more. Without it, the texture isn’t quite the same.

Can leftovers be stored?

Yes, and they’re surprisingly delicious the next day. Store in a sealed container in the fridge up to 3 days. I re-crisp them in the air fryer for a few minutes at 180°C (350°F).