I usually buy Johnsonville sausage patties, but recently bought a box of eight Jimmy Dean pork sausage patties to try. I like the flavor of the Jimmy Dean better.

But they left a mess in my iron frying pan. The patties came out of the pan easily enough, but left a gummy residue. I spent a lot of time and effort getting my pan looking good again. That’s despite the fact that my cooking technique was the same as I use for the Johnsonville. A little below medium heat, cook for 8 minutes, flip every 2 minutes. A little Pam in the pan before I put the patties in.

I looked on the web and found this 6 minute video:

https://youtu.be/sDZasD-j0qU

It’s mediocre, but slide it up to the 2 minute point. The guy says that Jimmy Dean sticks to his pan, but Johnsonville doesn’t. Similar to my experience.

The Jimmy Dean sausage patties have great flavor, but I can’t abide the gummy residue.

Have any of you seen that problem with Jimmy Dean sausage patties? Or found a way to prevent the gummy residue?

I kindof blame the PAM. I just use a little oil or bacon grease now - they have spray oils. The PAM has something in it besides oil that seems to leave a residue.

Of course it may not be the problem since you said you use the PAM with the other sausage...

I don't know. We have a local brand here that I use, so I've never tried Jimmy Dean.

I've had that happen on my griddle with some sausages. I think it might be the sugars and syrups some use for flavoring. I heat the griddle to medium high after I'm done cooking and squirt with water to steam off the residue and scrape it up and it comes up pretty easily.

Aldi's sausage patties have quite good flavor and I don't have that gummy residue so I have switched to them awhile back. Plus they are larger in size.

quote:

Originally posted by lastmanstanding:
I think it might be the sugars and syrups some use for flavoring.

^^^^^^ This, IMO.

Check the ingredients on the package and look for sugars.

Yeah, it's the caramelized sugars. You can avoid it by either making your own with less/no sugars or cooking on a much lower heat. I usually make my own, but when I do have some JD I just put it on low and let it be.

Like others have said, I think you’re cooking too hot and/or the additives in the sausage are caramelizing.

Try Low and slow.

Also, throw away the the Pam and use a good high heat oil like Avocado oil.

Yep, Sugars. Look at your grill grates after you grill bbq chicken. It's like concrete.

Ran across that myself with Jimmy Dean, now use Tennessee Pride sausage in the bulk tube, for patties we Goolsby's Country Sausage at Costco frozen, never a problem with sticking.

quote:

Originally posted by 229DAK:

quote:

Originally posted by lastmanstanding:
I think it might be the sugars and syrups some use for flavoring.

^^^^^^ This, IMO.

Check the ingredients on the package and look for sugars.

Jimmy Dean lists sugar, while Johnsonville lists corn syrup. Corn syrup is straight glucose while sugar is sucrose. Each molecule of sucrose is one molecule of fructose chemically bonded with one molecule of glucose. My guess is sugar creates different polymers when heated than corn syrup. My guess for the solution is to cook the Jimmy Dean sausage at a lower heat.

Have you tried cooking them on the Breville Smart Grill?

I frequently cook an entire breakfast on the Smart Grill. Eggs, bacon, sausage, toasted English Muffin, Hash browns, they get nicely browned and nothing really sticks, and cleanup is a breeze on one single flat plate on the Smart Grill.

I use butter for the eggs and toasted foods.


At least, I think I remember you having a Smart Grill.
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I prefer Owens to Jimmy Dean for just that reason. Jimmy Dean is so sugary that, not only does it stick, it scorches or burns really easily too.

quote:

Originally posted by OKCGene:
Have you tried cooking them on the Breville Smart Grill?

I frequently cook an entire breakfast on the Smart Grill. Eggs, bacon, sausage, toasted English Muffin, Hash browns, they get nicely browned and nothing really sticks, and cleanup is a breeze on one single flat plate on the Smart Grill.

I use butter for the eggs and toasted foods.


At least, I think I remember you having a Smart Grill.
.

I do have a Smart Grill, but I’m cooking nothing but a few sausage patties. If I cook them in my iron pan clean-up (with Johnsonville) is simply wiping my small pan with a couple of paper towels.

Thanks guys. I guess I’ll go with the lower heat suggestions. Jimmy Dean sausages are “Fully cooked”, so no worry about trichinosis. But I do like to get the patties browned-up – doubt that will happen at lower heat.

I had bacon sticking recently. Perhaps this explains it? The bacon is smoked. Got to check for sugars?

I'll add my experience to the bacon sidebar. Smithfield sticks like crazy, while most other brands either stick just a little or not at all. Thin/Thick-sliced doesn't seem to make a difference, but you do get less stickage at lower temperatures. It also seems unrelated to the amount of fat rendered out, although the stickyness is reduced as the cooking proceeds. I keep a metal spatula handy for that all-important first turn, aft that, the tongs are good enough.

I think they are making breakfast sausage much leaner these days and the fat content has been cut which means it could stick more. Also if there are sugars or syrups in it, that will cause sticking too.

quote:

Originally posted by Pipe Smoker:
Thanks guys. I guess I’ll go with the lower heat suggestions. Jimmy Dean sausages are “Fully cooked”, so no worry about trichinosis. But I do like to get the patties browned-up – doubt that will happen at lower heat.

Cook on low until desired "doneness" and then crank the heat for a nice sear?? Dunno...just spiff-balling.

As for the bacon sidebar, cook bacon in the oven and then pour off grease into iron skillet for cooking eggs or whatever else. Or save it for later.

I agree with HRK about those ones at Costco. They are the best sausage patties I've had and they do not stick. The instructions say to put in a cold pan then turn on heat to medium. Cook 4 minutes, flip and cook 4 minutes. They come out perfect.

They're not sticking, they're melting into the metal. Behold the power of sausage!

Precooked? No wonder they’re sticking, not enough fat. Heck, how do you make the gravy?