Recipe - Hot Italian Sausage Sandw

10 ga WATER
18 Three fourths pound POLISH SAUSAGE FZ
10 pound TOMATO PASTE #2 1/2
3 tablespoon GARLIC DEHY GRA
25 pound TOMATOES # 10 CAN
20 pound ONIONS DRY
2 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102
One fourth cup SALAD OIL; 1 GAL
1 One half teaspoon PEPPER RED GROUND
One fourth cup SALT TABLE 5LB

1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO. L39.
RESERVE FOR USE IN STEP 5.

2. PREPARE SAUSAGES ACCORDING TO DIRECTIONS FOR BAKED ITALIAN SAUSAGE
LINKS
(RECIPE NO. L4881).

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 One half CUP (1NO. B LADLE) SAUCE OVER SAUSAGES. COVER WITH TO HALF
OF
BREAD.

6. SERVE HOT.

NOTE: 1. IN STEP 1, Three fourths RECIPE TOMATO SAUCE (RECIPE NO. L39) STEPS 14,
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

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.