Recipe - Grill Polish Sausage Sand

18 Three fourths pound POLISH SAUSAGE FZ
3 1/8 pound SAUERKRAUT #10
1 pound ONIONS DRY
100 BUN FRANKFTR 13OZ #105
1 1/8 pound MUSTARD PREP. 1 LB JAR

YIELD: 100 PORTIONS EACH PORTION: 1 SANDWICH
TEMPERATURE: 350 F. GRIDDLE
1. CUT INTO 3 OZ PIECES, THEN IN HALF LENGTHWISE.

2. GRILL UNTIL THROUGHLY COOKED AND BROWN. TURN FREQUENTLY TO ENSURE EVEN
BROWNING.

3. PLACE 2 PIECES SAUSAGE IN EACH ROLL.

4. SPREAD 1 TSP MUSTARD ON EACH SAUSAGE. ADD 1 TBSP SAUERKRAUT AND 1 TSP
CHOPPED ONIONS.

5. SERVE HOT.
NOTE: 1. IN STEP 1, WHOLE SAUSAGES MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB
PRESSURE IN A STEAM COOKER. PIERCE EACH SAUSAGE PRIOR TO SIMMERING OR
STEAMING.

2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET CONTROL
TO MEDIUM; PLACE WHOLE SAUSAGES ON GRILL 30 MINUTES PRIOR TO SERVING TIME.
DO NOT HEAT SAUSAGES ON LOW CONTROL SETTING. REMOVE; CUT INTO 3 OZ PIECES,
THEN IN HALF LENGTHWISE.

3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD
OR 25 LB (100) SUBMARINE OR FRENCH ROLLS MAY BE USED.

4. IN STEP 4, 1 LB 2 OZ ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
Recipe Number: N04900

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.