Hot Italian Sausages
INGREDIENTS:
10 ga WATER
18 3/4 lb POLISH SAUSAGE FZ
10 lb TOMATO PASTE #2 1/2
3 tb GARLIC DEHY GRA
25 lb TOMATOES # 10 CAN
20 lb ONIONS DRY
2 lb ONIONS DRY
100 BUN HAMBGR 13OZ #102
1/4 c SALAD OIL; 1 GAL
1 1/2 ts PEPPER RED GROUND
1/4 c SALT TABLE 5LB
10 ga WATER
18 3/4 lb POLISH SAUSAGE FZ
10 lb TOMATO PASTE #2 1/2
3 tb GARLIC DEHY GRA
25 lb TOMATOES # 10 CAN
20 lb ONIONS DRY
2 lb ONIONS DRY
100 BUN HAMBGR 13OZ #102
1/4 c SALAD OIL; 1 GAL
1 1/2 ts PEPPER RED GROUND
1/4 c SALT TABLE 5LB
1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO. L-39. RESERVE FOR USE IN STEP 5.
2. PREPARE SAUSAGES ACCORDING TO DIRECTIONS FOR BAKED ITALIAN SAUSAGE LINKS (RECIPE NO. L-488-1).
3. CUT BREAD LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE TOP HALF CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.
4. PLACE 2 SAUSAGES SPLIT LENGTHWISE ON BOTTOM HALF OF BREAD.
5. POUR 1/2 CUP (1-NO. B LADLE) SAUCE OVER SAUSAGES. COVER WITH TO HALF OF BREAD.
6. SERVE HOT.
NOTE: 1. IN STEP 1, 3/4 RECIPE TOMATO SAUCE (RECIPE NO. L-39) STEPS 1-4, MAY BE USED FOR PIZZA SAUCE.
2. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT IN HALF LENGTHWISE WITH BOTTOM HALF THICKER THAN TOP. CUT LOAVES CROSSWISE INTO EQUAL PIECED TO YIELD 100 PORTIONS.
Recipe Number: N02201
SERVING SIZE: 1 SANDWICH
2. PREPARE SAUSAGES ACCORDING TO DIRECTIONS FOR BAKED ITALIAN SAUSAGE LINKS (RECIPE NO. L-488-1).
3. CUT BREAD LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE TOP HALF CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.
4. PLACE 2 SAUSAGES SPLIT LENGTHWISE ON BOTTOM HALF OF BREAD.
5. POUR 1/2 CUP (1-NO. B LADLE) SAUCE OVER SAUSAGES. COVER WITH TO HALF OF BREAD.
6. SERVE HOT.
NOTE: 1. IN STEP 1, 3/4 RECIPE TOMATO SAUCE (RECIPE NO. L-39) STEPS 1-4, MAY BE USED FOR PIZZA SAUCE.
2. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT IN HALF LENGTHWISE WITH BOTTOM HALF THICKER THAN TOP. CUT LOAVES CROSSWISE INTO EQUAL PIECED TO YIELD 100 PORTIONS.
Recipe Number: N02201
SERVING SIZE: 1 SANDWICH