Sausage patties dry when cooked
I have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The recipe is as follows:
- Ground pork with high fat content
- Chopped onions
- Ground nutmeg, ground cayenne,powdered oregano,cracked anise seeds
- iodized salt, pepper
- Minced onions
- Mix. Grill as is, with no oil whatsoever.
When I first tried this recipe, I was using kosher salt, and the result was good and juicy. However, I remember transitioning to iodized salt, and I still got good results, however I may be remembering things in a blur.
Update. I've drastically changed some parts of the recipe. (1) the meat is now fresh ground twice thru the KA meat grinder, so it's super moist and I suppose it's preserved inside the patty (wrapped in film, frozen), (2) using kosher salt, and a less amount of it. With the test fry, it's more moist now.
Best Answer
The most important difference here is the grain of the salt. Kosher salt has a coarse grain, whereas table salt ("iodized") is fine grain. Yes, it will affect the juiciness of your meat.
Here's an article that discusses it.
Cooking with Kosher salt: I generally reserve Kosher salt for meat and recipes that call specifically for it. Because the larger flakes hold onto moisture, Kosher salt essentially holds the moisture inside of the meat. It keeps pork chops tender, steaks juicy, and chicken breast moist.
See for yourself. Salt one chicken breast with table salt and another with kosher salt. The one with kosher salt will retain its moisture much better than the chicken breast salted with table salt.
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Quick Answer about "Sausage patties dry when cooked"
Slightly depress the center of the patty and push a little extra meat towards the edges. This will give you an even patty once it is cooked. When cooking the patties, do not press the patties into the pan. This will press out the juices and fat and result in dry sausage patties.How do you cook sausage patties without drying them out?
When fat and meat are exposed to heat, they'll turn soft. The fat will smear out of the meat, and you'll end up with a mushy texture. And when you cook the sausage, most of the fat will run off, with the final result being dry sausage.Why does my sausage come out dry?
One of the reasons people who are new to sausage making end up withy dry and crumbly sausages is because they remove too much of the fat content from their recipe. Good quality sausages are made using cuts of meat that have been specifically chosen for their flavor and higher fat content.Why is my sausage dry and crumbly?
StepsDry Canning Pork Sausage Patties
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Answer 2
I suspect they are dry because you are overcooking them.
Cook on low heat and bring them off when they are still moist.
Answer 3
It seems there may be two culprits causing dryness:
- Overcooking
- Salt
Two suggestions:
- Cooking to temperature (use a thermometer) and follow a good recipe that still would of course ensure the pork is fully cooked.
- Remove all salt from the recipe. Salt can be added afterwards, after all.
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