This is a print preview of "Grill Polish Sausage Sand" recipe.

Grill Polish Sausage Sand Recipe
by Global Cookbook

Grill Polish Sausage Sand
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  Servings: 12

Ingredients

  • 18 3/4 lb POLISH SAUSAGE FZ
  • 3 1/8 lb SAUERKRAUT #10
  • 1 lb ONIONS DRY
  • 100 x BUN FRANKFTR 13OZ #105
  • 1 1/8 lb MUSTARD PREP. 1 LB JAR

Directions

  1. YIELD: 100 PORTIONS EACH PORTION: 1 SANDWICH TEMPERATURE: 350 F. GRIDDLE
  2. CUT INTO 3 Ounce Pcs, THEN IN HALF LENGTHWISE.
  3. GRILL Till THROUGHLY COOKED AND BROWN. TURN FREQUENTLY TO ENSURE EVEN BROWNING.
  4. PLACE 2 Pcs SAUSAGE IN EACH ROLL.
  5. SPREAD 1 TSP MUSTARD ON EACH SAUSAGE. Add in 1 TBSP SAUERKRAUT AND 1 TSP Minced ONIONS.
  6. SERVE Warm.
  7. NOTE:
  8. IN STEP 1, WHOLE SAUSAGES MAY BE STEAMED 10 TO 12 Min AT 5 LB PRESSURE IN A STEAM COOKER. PIERCE EACH SAUSAGE PRIOR TO SIMMERING Or possibly STEAMING.
  9. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET CONTROL TO MEDIUM; PLACE WHOLE SAUSAGES ON GRILL 30 Min PRIOR TO SERVING TIME.
  10. Don't HEAT SAUSAGES ON LOW CONTROL SETTING. REMOVE; CUT INTO 3 Ounce Pcs, THEN IN HALF LENGTHWISE.
  11. IN STEP 3, 12 LB 8 Ounce (200 SLICES) RYE, PUMPERNICKEL Or possibly WHITE BREAD Or possibly 25 LB (100) SUBMARINE Or possibly FRENCH ROLLS MAY BE USED.
  12. IN STEP 4, 1 LB 2 Ounce ONIONS A.P. WILL YIELD 1 LB Minced ONIONS.
  13. SERVING SIZE: 1 SANDWICH