Hot italian sausage sandw

100 Servings

Ingredients

Quantity Ingredient
10 gallons WATER
18¾ pounds POLISH SAUSAGE FZ
10 pounds TOMATO PASTE #2 1/2
3 tablespoons GARLIC DEHY GRA
25 pounds TOMATOES # 10 CAN
20 pounds ONIONS DRY
2 pounds ONIONS DRY
100 BUN HAMBGR 13OZ #102
¼ cup SALAD OIL; 1 GAL
1½ teaspoon PEPPER RED GROUND
¼ cup SALT TABLE 5LB

Directions

1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO. L-39.

RESERVE FOR USE IN STEP 5.

2. PREPARE SAUSAGES ACCORDING TO DIRECTIONS FOR BAKED ITALIAN SAUSAGE LINKS

(RECIPE NO. L-488-1).

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 ½ CUP (1-NO. B LADLE) SAUCE OVER SAUSAGES. COVER WITH TO HALF OF

BREAD.

6. SERVE HOT.

NOTE: 1. IN STEP 1, ¾ RECIPE TOMATO SAUCE (RECIPE NO. L-39) STEPS 1-4, 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, .

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