Recipe - English Muffin Wsausage

18 Three fourths pound PORK SAUSAGE PATTIES
6 One fourth pound CHEESE AMER/SLICE
100 EGGS SHELL
100 BREAD ENG MFFN 12OZ #95

YIELD: 100 PORTIONS (6 PANS) EACH PORTIONL 1 SANDWICH
PANS SIZE: 18 BY 26INCH SHEET PAN TEMPERATURE:375 F. OVEN
325 F. GRIDDLE
1. USE (1003OZ) THAWED RAW SAUSAGE PATTIES;PREPARE ACCORDING TO
INSTRUCTIONS
ON CONTAINER.

2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7 ; T0AST 6 TO 8
MINUTES IN OVEN. SET ASIDE FOR USE IN STEP 6.

3. BREAK ONE EGG AT A TIME IN SMALL BOWL; POUR ON GREASED GRIDDLE. FRY 2
MINUTES; TURN.

4. PLACE 1 SAUSAGE PATTIE ON EGG.

5. PLACE I SLICE CHEESE ON TOP OF SAUSAGE PATTIE. CONTINUE TO COOK UNTIL
CHEESE MELTS.

6. PLACE 1 CHEESE AND SAUSAGETOPPED FRIED EGG ON BOTTOM HALF OF EACH SPLIT
MUFFIN. TOP WITH SECOND HALF OF MUFFIN. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 2, ONE RECIPE ENGLLISH MUFFINS (RECIPE NO. D21 )MAY BE
USED.

2. IN STEP 2, MUFFINS MAY BE TOASTED IN CONVECTION OVEN 2 TO 3 MINUTES
OR ON LIGHLTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.
Recipe Number: N04803

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.