| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Polish | 100 | Servings | ||
INGREDIENTS
| 18 3/4 | lb | POLISH SAUSAGE FZ |
| 3 1/8 | lb | SAUERKRAUT #10 |
| 1 | lb | ONIONS DRY |
| 100 | BUN FRANKFTR 13OZ #105 | |
| 1 1/8 | lb | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
YIELD: 100 PORTIONS EACH PORTION: 1 SANDWICH TEMPERATURE: 350 F. GRIDDLE 1. CUT INTO 3 OZ PIECES, THEN IN HALF LENGTHWISE. 2. GRILL UNTIL THROUGHLY COOKED AND BROWN. TURN FREQUENTLY TO ENSURE EVEN BROWNING. 3. PLACE 2 PIECES SAUSAGE IN EACH ROLL. 4. SPREAD 1 TSP MUSTARD ON EACH SAUSAGE. ADD 1 TBSP SAUERKRAUT AND 1 TSP CHOPPED ONIONS. 5. SERVE HOT. NOTE: 1. IN STEP 1, WHOLE SAUSAGES MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB PRESSURE IN A STEAM COOKER. PIERCE EACH SAUSAGE PRIOR TO SIMMERING OR STEAMING. 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET CONTROL TO MEDIUM; PLACE WHOLE SAUSAGES ON GRILL 30 MINUTES PRIOR TO SERVING TIME. DO NOT HEAT SAUSAGES ON LOW CONTROL SETTING. REMOVE; CUT INTO 3 OZ PIECES, THEN IN HALF LENGTHWISE. 3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD OR 25 LB (100) SUBMARINE OR FRENCH ROLLS MAY BE USED. 4. IN STEP 4, 1 LB 2 OZ ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. Recipe Number: N04900 SERVING SIZE: 1 SANDWICH From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”