Sausage and Tomato Pizza Bagels

Instructions

1. 1

   Use four bagels weighing approximately 100 g each and four raw pork sausage links weighing approximately 75 g each. Halve the bagels, thinly slice the tomatoes, grate the mozzarella and cut the cucumber into sticks. Mix the crushed tomato with the oregano. Preheat the empty air fryer to 180°C/355°F for 3 minutes.

2. 2

   Place the sausages in the basket in one layer with space between them. Air-fry at 180°C/355°F for 14–16 minutes, turning after 8 minutes. Check each sausage with a food thermometer: the centre must reach at least 71°C/160°F. Cook longer if needed.

3. 3

   Transfer the cooked sausages to a board. Let them stand for 2 minutes, then slice into 1 cm rounds. Spread the tomato mixture over all eight bagel halves. Divide the fresh tomato and sausage between them, then cover with the mozzarella.

4. 4

   Set the air fryer to 160°C/320°F. Place two topped bagel halves in the basket, cut-side up, in a single layer with a little space between them. Cook for 7–8 minutes, swapping their positions halfway through without flipping. The cheese should be melted and the edges crisp; check a central sausage slice on each half reaches 74°C/165°F, inserting the thermometer sideways. Extend cooking if necessary.

5. 5

   Repeat with the remaining bagels in three more batches at 160°C/320°F for 7–8 minutes each, swapping positions halfway through and checking the temperature each time. Allow 28–32 minutes for all four pizza batches, or approximately 45–51 minutes of total fryer time including preheating and cooking the sausages. Serve each batch as it is ready, giving each person two pizza bagel halves and one-quarter of the cucumber sticks.