Name: Polish Sausage Sauerkraut
Ingredients: 18 3/4 lb POLISH SAUSAGE FZ; 3 1/8 lb CHEESE MOZZARELLA; 3 1/8 lb SAUERKRAUT #10; 100 BUN FRANKFTR 13OZ #105

CATEGORY	CUISINE	TAG	YIELD
Dairy	Polish		100	Servings

INGREDIENTS

18 3/4	lb	POLISH SAUSAGE FZ
3 1/8	lb	CHEESE MOZZARELLA
3 1/8	lb	SAUERKRAUT #10
100		BUN FRANKFTR 13OZ #105

INSTRUCTIONS

YIELD: 100 PORTIONS                  EACH PORTION: 1 SANDWICH
TEMPERATURE: 350 F.
1. SLICE EACH SAUSAGE 3/4 THROUHG: LEAVING 1/2 INCH  AT EACH END UNCUT.
2. COVER SAUSAGES WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10
MINUTES. DRAIN THOROUGHLY.
3. PLACE SAUSAGES IN ROLLS WITH CUT SIDE UP, IN ROWS 3 BY 15 ON 4 SHEET
PANS
( 18 BY 26-INCHES).
4. FILL EACH SAUSAGE WITH 1 TBSP SAUERKRAUT.PLACE 1 SLICE SWISS CHEESE ON
EACH SANDWICH. HEAT 20 MINUTES IN 300 F. OVEN OR UNTIL CHEESE MELTS.
5. SERVE HOT.
Recipe Number: N04902
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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