Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 18¾ pounds | POLISH SAUSAGE FZ |
| 3⅛ pounds | CHEESE MOZZARELLA |
| 3⅛ pounds | SAUERKRAUT #10 |
| 100 \N | 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, .