Ostrich Patties & Sausages ( OVEN ROASTING )
Equipment
- 1 Sear in pan first (2 min per side)
- 1 Roast at 180°C for4–5 min
- 1 Internal temp: 58-60°C
- 1 Rest: 4–5 min
- 1 Lightly oil
- 1 Roast at 180°C for10–12 min
- 1 Optional: finish withpan sear
- 1 Internal temp: 58-60°C
- 1 Rest: 4–5 min before slicing
Ingredients
- 1 Product fully thawed
- 1 Room temperature (rested 10–15 mins)
- 1g/unit Patties portioned
- 1g/unit Sausages portioned
- 1 Thermometer sanitizedand ready
- 1 All equipment cleanand 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)
