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Sausage & Biscuit (¼ oz.eq.) (WGR)
¼ oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 biscuit and 1 sausage
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Biscuit, WGR, 1 oz. eq., #1231 | 100 biscuits-1 grain |
Sausage Patty, Fully Cooked, #1061 | 100 patties , (1/4 oz eq. meat/meat alternate) |
DIRECTIONS
1. | Prepare the frozen biscuits according to the directions on the package and/or case. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Cover the biscuits and place them in a warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
3. | Prepare the frozen sausages according to the directions on the package and/or case. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Cover the sausage, then place them in the warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
5. | Portion one biscuit and one sausage per serving. Each portion provides ¼ oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any assembled leftovers. |
Production Notes
Prepare the Sausage and Biscuits for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.