Recipe - Grilled Polish Sausage

18 Three fourths pound POLISH SAUSAGE FZ
100 BUN FRANKFTR 13OZ #105

TEMPERATURE: 350 F. GRIDDLE
:

1. CUT INTO 3 OZ PIECES, THEN IN HALF LENGTHWISE.

2. GRILL UNTIL THOROUGHLY COOKED AND BROWNED. TURN FREQUENTLY TO ENSURE
EVEN BROWNING.

3. PLACE 2 PIECES SAUSAGE IN EACH ROLL.

4. SERVE HOT.
:
**ALL NOTES ARE PER 100 PORTIONS.

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

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

Recipe Number: N04901

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.