Air fryer brats with peppers and onions
Juicy, browned bratwurst and soft peppers and onions from the air fryer in 20 minutes, ready for a bun and a stripe of mustard.
- 25 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.54 a serving
- 340 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 yellow onion
- 1 green bell pepper
- 4 bratwurst, raw links
- 4 hot dog buns (optional)
- 2 tbsp Dijon mustard, to serve (optional)
- 1 cup sauerkraut, drained, to serve (optional)
From your pantry
- 1 tsp olive oil
- 1 pinch salt
Each serving has about 340 calories, 15 g protein, 8 g carbs and 28 g fat, and costs about $1.54 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
Steps
Tap an underlined word for a quick explanation.
the onion and pepper into thin strips and them with the oil and salt.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Heat the air fryer to 360°F for 3 minutes.
Timer: 3 min
Spread the peppers and onions in the basket and lay the brats on top. Air fry 8 minutes.
Timer: 8 min
Dolly’s tip: Don’t poke holes in the brats. The juice runs out and they dry up.Turn the brats over, stir the vegetables, and air fry 6 to 8 minutes more, until the brats are and read 160°F in the middle.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 7 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
If you’re using buns, open them, lay them in the basket for 1 minute to warm, and take them out.
Timer: 1 min
Tuck the brats into the buns or onto plates, pile the peppers and onions on top, and serve with mustard and sauerkraut.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
