English muffin w/sausage
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18¾ | pounds | PORK SAUSAGE PATTIES |
| 6¼ | pounds | CHEESE AMER/SLICE |
| 100 | EGGS SHELL | |
| 100 | BREAD ENG MFFN 12OZ #95 | |
Directions
YIELD: 100 PORTIONS (6 PANS) EACH PORTIONL 1 SANDWICH PANS SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE:375 F. OVEN 325 F. GRIDDLE
1. USE (100-3OZ) THAWED RAW SAUSAGE PATTIES;PREPARE ACCORDING TO INSTRUCTIONS
ON CONTAINER.
2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7 ; T0AST 6 TO 8 MINUTES IN OVEN. SET ASIDE FOR USE IN STEP 6.
3. BREAK ONE EGG AT A TIME IN SMALL BOWL; POUR ON GREASED GRIDDLE. FRY 2 MINUTES; TURN.
4. PLACE 1 SAUSAGE PATTIE ON EGG.
5. PLACE I SLICE CHEESE ON TOP OF SAUSAGE PATTIE. CONTINUE TO COOK UNTIL CHEESE MELTS.
6. PLACE 1 CHEESE AND SAUSAGE-TOPPED FRIED EGG ON BOTTOM HALF OF EACH SPLIT MUFFIN. TOP WITH SECOND HALF OF MUFFIN. SERVE IMMEDIATELY.
NOTE: 1. IN STEP 2, ONE RECIPE ENGLLISH MUFFINS (RECIPE NO. D-21 )MAY BE USED.
2. IN STEP 2, MUFFINS MAY BE TOASTED IN CONVECTION OVEN 2 TO 3 MINUTES OR ON LIGHLTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.
Recipe Number: N04803
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .