Ostrich Patties & Sausages ( Grilling )
Equipment
- 1 Preheat grill to180–200°C
- 1 Oil grill grates
- 1 Grill 3 min per side
- 1 Move to indirect heat if needed
- 1 Internal temp: 58-60
- 1 Rest: 4–5 min
- 1 Grill med heat(170–180°C)
- 1 Rotate every 90 secsfor even color
- 1 Avoid flare-ups
- 1 Internal temp: 58-60°C
- 1 Rest: 4–5 min beforeslicing
Ingredients
- 1 1 Product fully thawed
- 1 1 Room temperature (rested 10–15 mins)
- 1 1 Patties portioned
- 1 1 Sausages portioned
- 1 1 Thermometer sanitizedand ready
- 1 1 All equipment clean and preheated
Notes
QUALITY CONTROL
- Golden sear / grill marks
- No burning or charring
- Juicy interior, no liquid loss on rest
- Firm texture
- Internal temp verified
AVOID THESE MISTAKES
- Overcrowding pan (steaming risk)
- Cold meat to hot pan
- Skipping resting time
- Pressing patties during cooking
- Using excess oil (flare-up risk)
