INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Sausage Links, Pork and Beef, 2 Ounce, #1063 | 100 links |
1. | For best results, thaw the sausage links overnight in the refrigerator the day before service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Line sheet pans with parchment paper. |
3. | Place a single layer of sausage links on the lined sheet pans. |
4. | Bake the sausage in the oven according to the directions on the package and/or case. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
5. | Drain the fat from the pan and place sausage links in serving pans. CCP: Hold in warmer at 135 degrees F or higher until ready for service. |
6. | 6 Portion one 2-ounce sausage link per serving. Each portion provides 1 oz. eq. meat/meat alternate. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
For best results, thaw the sausage links overnight in the refrigerator the day before service.
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.
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.