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Ostrich Patties & Sausages ( OVEN ROASTING )

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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)