Ostrich Patties & Sausages ( Pan Frying )
Pan Frying
Equipment
- 1 Preheat pan(med-high, light smoke)
- 1 Add light neutral oil
- 1 Sear 2.5–3 min per side
- 1 For thick patties, reduce heat, cover 2 min
- 1 Internal temp: 58-60°C
- 1 Rest: 4–5 min
- 1 Preheat pan (med-high)
- 1 No or minimal oil
- 1 Sear all sides 2–3min each
- 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)
- 1g/unit Patties portioned
- 1g/unit Sausages portioned
- 1 Thermometer sanitizedand ready
- 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)
