Source: U.S. Department of Defence
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Grilled Polish Sausage
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 088 00
GRILLED POLISH SAUSAGE
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
202 cal
1g
9g
18 g
43 mg
544 mg
7 mg
Ingredient
Weight
Measure
Issue
SAUSAGE,POLISH,PORK,RAW
18-3/4 lbs
Method
1 Cut sausage into 3 ounce pieces or cut diagonally in 1/2-inch thick slices.
2 Grill until thoroughly cooked and browned. Turn frequently to ensure even browning. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 Sausage may be simmered. Pierce each sausage. Cover with water in a steam jacketed kettle or stock pot. Cover; bring to a boil; reduce
heat; simmer 10 minutes. Drain, leaving enough water to cover bottom of container.
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| Yield: 100 | Portion: 3 Ounces |
| Calories: | 202 cal |
| Carbohydrates: | 1g |
| Protein: | 9g |
| Fat: | 18 g |
| Cholesterol: | 43 mg |
| Sodium: | 544 mg |
| Calcium: | 7 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SAUSAGE,POLISH,PORK,RAW | 18-3/4 lbs |
| Method: | |
|
1 Cut sausage into 3 ounce pieces or cut diagonally in 1/2-inch thick slices. 2 Grill until thoroughly cooked and browned. Turn frequently to ensure even browning. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Notes 1 Sausage may be simmered. Pierce each sausage. Cover with water in a steam jacketed kettle or stock pot. Cover; bring to a boil; reduce heat; simmer 10 minutes. Drain, leaving enough water to cover bottom of container. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence