Polish sausage sauerkraut

Yield: 100 Servings

Measure Ingredient
18¾ pounds POLISH SAUSAGE FZ
3⅛ pounds CHEESE MOZZARELLA
3⅛ pounds SAUERKRAUT #10
100 BUN FRANKFTR 13OZ #105

YIELD: 100 PORTIONS EACH PORTION: 1 SANDWICH TEMPERATURE: 350 F.

1. SLICE EACH SAUSAGE ¾ THROUHG: LEAVING ½ INCH AT EACH END UNCUT.

2. COVER SAUSAGES WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. DRAIN THOROUGHLY.

3. PLACE SAUSAGES IN ROLLS WITH CUT SIDE UP, IN ROWS 3 BY 15 ON 4 SHEET PANS

( 18 BY 26-INCHES).

4. FILL EACH SAUSAGE WITH 1 TBSP SAUERKRAUT.PLACE 1 SLICE SWISS CHEESE ON EACH SANDWICH. HEAT 20 MINUTES IN 300 F. OVEN OR UNTIL CHEESE MELTS.

5. SERVE HOT.

Recipe Number: N04902

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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