Perhaps try an air fryer for the sausage patties and see how that works out.

I start out with bacon fat in the skillet. I don't cook sausage, but it works for bacon and Spam.

flashguy

If ya want really fresh sausage patties, ya got to go to the best. A Greek diner. This one turns them out so fresh, you expect to hear the 'oink'.

George’s Wildberries • 745 W Baseline Rd, Mesa AZ



https://avatarhost.files.wordp...07/fresh-sausage.jpg

For the precooked patties I just pop them in the toaster oven for a couple of cycles and they turn out great.

quote:

Originally posted by TRIO:
I had bacon sticking recently. Perhaps this explains it? The bacon is smoked. Got to check for sugars?

it's not the smoking, it is how the bacon was cured,



and +1 for Tennessee Pride and Aldi's sausages,
mighty tasty stuff

The only sausage I cook now is Williams Country sausage. Not pre-cooked and I like to cook them on the giddle, high heat, for about 3-4 minutes per side. They come out perfect, zero sticking and taste great.

Another go with Jimmy Dean sausage patties. Plan A was to try to prevent the gummy residue by cooking them at a lower temperature, as several members suggested. But that would reduce browning, and I wouldn’t like that, so Plan B instead…

Plan B – I cooked the JD patties exactly as before. Eight minutes at just below medium heat, flipping every two minutes. And just as before, the patties came out of the pan easily, but left a gummy residue.

But this time I had a plan to clean the gummy residue: I put 1/4” of water in my pan, and brought it to a low boil. Then I dropped in my chain mail patch and used the convex side of my silicone spoonula* to gently rub the patch about the bottom of the pan. With little effort, the gummy residue was almost entirely gone.

Then I put the pan in my sink and wiped it with a dish cloth in plain water to get it totally clean. Then into my convection oven, pre-warmed to 320 °F for rapid drying.

For sure, I like the Jimmy Dean better than the Johnsonville.

* A spoonula is a kind of spatula with one convex and one concave side, rather than two flat sides.

quote:

Jimmy Dean sausage patties are sticky in my iron frying pan

Seems un-American

quote:

Originally posted by lyman:

quote:

Originally posted by TRIO:
I had bacon sticking recently. Perhaps this explains it? The bacon is smoked. Got to check for sugars?

it's not the smoking, it is how the bacon was cured,



and +1 for Tennessee Pride and Aldi's sausages,
mighty tasty stuff

Checked over the weekend...
The bacon I complained about did in fact contain sugar.
Just bought plain old bacon from a butcher at a farmer's market yesterday. Looking forward to breakfast not sticking tomorrow.

Checked again on bacon that was sticking. Happens to be the same Jimmy Dean that is discussed about the sausage.

Another go at cooking Jimmy Dean sausage patties. I was initially planning to avoid the gummy residue in the pan by frying the patties at a lower temperature, as several members suggested. But that would mean less browning and I didn’t want to give that up, so on to plan B…

Plan B – I cooked the sausages just as before. And, just as before, a gummy mess was left in the pan. But I’d figured out an easier way to get it out…

My degumming method: I put 1/4” of water in the pan, set it on my stove, and brought it to a low boil. Then I dropped in a wad of chainmail and worked it around the pan with a silicone spoonula. That worked – the gummy mess was gone with little effort. Some photos:

Jimmy Dean sausage patties in the pan, just beginning to cook:



Two patties on each slider bun, with mayo, black pepper, and a little Cholula Green Pepper. Danged good! Double meat is always a good idea.



After cleaning – my pan (now spic and span), chainmail, and spoonula:



https://sigforum.com/eve/forum...700093384#3700093384

quote:

Originally posted by Pipe Smoker:
Then I dropped in a wad of chainmail and worked it around the pan with a silicone spoonula.

Naturally

Double meat, chain mail, a wad on the spoontang, silicone.
Add a dash of porn groove, get down on the cleanup.

Whenever I cook with my stainless skillet, as soon as I’m done using it (still warm/hot) I fill it 1/4 way with water straight from the tap and add a touch of Dawn. Set it on the counter and walk away. Give it a few minutes (or whenever I next get to it), walk back, dump out the degreased water, and literally can wipe it out with a soft sponge.
No need to scrub so long as I got at it while it was still hot off the stove.

quote:

Originally posted by RichardC:
Double meat, chain mail, a wad on the spoontang, silicone.
Add a dash of porn groove, get down on the cleanup.

Yes, I was getting confused by all of the implements.

I would use a heavier iron skillet and not precooked sausage.

Several members advised that the gummy residue that the J. D. sausages left in the pan was caramelized sugars. Consequently I changed my cooking method. Specifically, I decided to use my Cuisinart SS frying pan instead of my iron pan.

Much better! Hot water and detergent quickly remove the gummy sugar residues (and all other crud), but I don’t like to use hot water and detergent in my iron pans. Yeah, I know that hot water and detergent won’t harm a well-seasoned iron pan, but I think it impairs its anti-stick properties.

BTW - Despite the gummy residue the J. D. sausages didn’t stick in either pan.

I just made a batch of biscuits and gravy yesterday. I only use Tennessee Pride Hot for my sausage gravy. I've tried Bob Evans and Jimmy Dean and they just don't cut it

I've also had luck minimizing this by putting just a dab of oil in pan too. Never thought that would be part of cooking sausage....

quote:

Originally posted by PASig:
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.

I agree.

I like sausage pretty well browned, it makes for much better gravy. I like Jimmy Dean's flavoring but I switched to Aldi purely for the price. When I did, I went back to cooking them at quite a bit higher heat.

Make sure it’s all pork sausage… Not just sausage patties… There’s a lot of turkey going around. Doesn’t cook right nor does it taste right. I’ve started looking at other brands lately because of shortages. Even making my own. YMMV