| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Polish |
|
100 |
Servings |
INGREDIENTS
| 18 3/4 |
lb |
POLISH SAUSAGE FZ |
| 100 |
|
BUN FRANKFTR 13OZ #105 |
INSTRUCTIONS
TEMPERATURE: 350 F. GRIDDLE
:
1. CUT INTO 3 OZ PIECES, THEN IN HALF LENGTHWISE.
2. GRILL UNTIL THOROUGHLY COOKED AND BROWNED. TURN FREQUENTLY TO ENSURE
EVEN BROWNING.
3. PLACE 2 PIECES SAUSAGE IN EACH ROLL.
4. SERVE HOT.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, WHOLE SAUSAGES MAY BE STEAMED 10 TO 12 MINUTES AT 5
LB PRESSURE IN A STEAM COOKER. PIERCE EACH SAUSAGES PRIOR TO SIMMERING OR
STEAMING.
NOTE: 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET
CONTROL TO MEDIUM; PLACE WHOLE SAUSAGES ON GRILL 30 MINUTES PRIOR TO
SERVING.
DO NOT HEAT SAUSAGES ON LOW CONTROL SETTING. REMOVE; CUT INTO 3 OZ PIECES,
THEN IN HALF LENGHTWISE.
Recipe Number: N04901
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:
“As a former fetus, I oppose abortion…”