INGREDIENTS

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.

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