Sausage & Peppers 2 Ways (New Sauce) Having problems right now, so I’m limited in my mobility, so I’m making some more Fresh Sausages in my AirFryer. The AirFryer is Hands down my best way of making Sausage without Smoking it. Whenever I made Sausage on the Grill, I had trouble getting the inside done, without burning the outside. I used to get them partially done, and then slice them almost in half, and lay the inner side down on the grill to finish. When I made them in the Frying Pan, they would splatter the whole place up. However when I make them in the AirFryer, all I do is poke holes in them with a fork, and spread them out in the Basket, and set it for 360° for 14 minutes. Then at 7 minutes, I pull the drawer out & flip them all over. Put it back in & it starts up right where it left off. If they aren’t Brown enough I just give them another minute or 90 seconds. Then they’re Perfectly done, inside & out—No burning or splatter. The only other way I used to like doing Fresh Sausage is in my Old “Showtime” Rotisserie, but my cord heats up badly, so I won’t use it again unless I find a heavier cord for it. So as you’ll see in the Pics below I made my first 2 in a Roll in one piece, and the second night I sliced the sausages in pieces, and laid them out with Sauce, Hot Peppers, and Melted Swiss Cheese. Nice Open-face Sammy! BTW: We tried a new sauce on these. It’s from the same company that we’ve been getting our “Cheesesteak Sauce” for many years. It’s called “Tallarico’s Peppers in Sauce”. It’s pretty darn good stuff, just like their Cheesesteak Sauce!! That’s about it—The rest is in the captions above each Picture, below. Bear First side almost done: All Done, with nice "even" light browning: Adding some of our Newly Found "Peppers In Sauce" from Tallarico's: (Great Stuff!) Closer look at that sauce with the pieces of Peppers: I just had to try this "Open-Face" Idea I had: With Melted Swiss & Hot Peppers. Need a Fork for this one!!