Recipes AirfryerAir Fryer Padrón Peppers with Sausage
Blistered Padrón peppers with juicy slices of sausage — a classic Spanish tapa made in minutes in the air fryer. The peppers char and blister while the sausage crisps, for a smoky, salty bite that's pure tapas-bar magic.
Remember the Padrón roulette: most are mild, but every so often you'll get a spicy one. Finish with flaky salt and serve hot.
Ingredients
Instructions
Prep
Wash and dry the peppers. Slice the sausage into rounds. Line the basket with parchment and add a little oil.
Air fry
Rub the peppers with olive oil and salt, add them with the sausage, and air fry at 390°F for about 10–12 minutes, shaking once, until the peppers are blistered and the sausage is cooked.
Serve
Pile onto a plate and finish with flaky salt. Serve immediately.
- Dry the peppers well so they blister instead of steam.
- Don't crowd the basket — a single layer gives the best char.
- Flaky salt at the end is traditional and makes them.
Frequently asked
How long do Padrón peppers take in the air fryer?
About 10–12 minutes at 390°F, shaking once, until blistered and tender.
Are Padrón peppers spicy?
Most are mild, but roughly one in ten is spicy — that's the fun of them.
What sausage should I use?
Spanish butifarra is traditional; any fresh pork or chicken sausage works.
