Air Fryer Reference
Andouille Sausage
protein · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 9 min
- about 12–14 oz of andouille sliced into coins serves 3–4 as a dish component
- Shake at
- 5 min
- shake once
- Internal temp
- —
- use visual cue
Doneness
Done when the coins are browned and caramelized at the edges, the casing has crisped, and they're heated through. Smoked andouille is already fully cooked, so you're crisping and warming it rather than cooking raw meat — there's no temperature to hit; go by the browned, blistered edges. Shake the basket at the halfway mark so the slices crisp on both cut faces.
Oil & seasoning
Not needed — andouille is a fatty smoked sausage that renders its own fat and crisps on its own. Skip the oil so it doesn't turn greasy.
Season with: Crisped coins as-is: sliced and crisped for snacking, charcuterie, or tossing into pasta and rice., Jambalaya / gumbo: crisped coins stirred into the pot for smoky depth., Red beans and rice: browned andouille folded into the classic Louisiana dish., Honey–Creole mustard glaze: brushed on in the last 2 minutes for a sticky-spicy finish..
Watch out for
- Most andouille (Aidells, Savoie's, supermarket Cajun smoked) is FULLY COOKED — you're just crisping and heating it, so go by browned edges, not a thermometer.
- If you have FRESH (raw) andouille from a Cajun butcher, treat it like a raw sausage instead: cook to 160 °F (71 °C) internal, about 12–14 minutes with a flip.
- Slice into ¼–½ inch coins for the most caramelized surface; whole links work too but take a few minutes longer and brown less.
- Keep the coins in a single layer with a halfway shake so the cut faces crisp instead of steaming where they touch.
- Add any sugary glaze (honey, mustard-honey) only in the last couple of minutes — it scorches fast in the dry heat.