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Sausage, Beans and Greens
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 224 00
SAUSAGE, BEANS AND GREENS
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
299 cal
27 g
30 g
8g
72 mg
1341 mg
102 mg
Ingredient
Weight
Measure
Issue
BEANS, CANNELLINI,CANNED,DRAINED
15 lbs
1 gal 2-5/8 qts
SAUSAGE LINK,TURKEY,RAW
5-1/2 lbs
ONIONS,FRESH,CHOPPED
3 lbs
2 qts 1/2 cup
3-1/3 lbs
3/4 oz
1/4 cup 1-1/3 tbsp
THYME,GROUND
SAGE,GROUND
1/2 oz
1/4 cup 3-1/3 tbsp
PEPPER,RED,GROUND
1/8 oz
1/3 tsp
GARLIC POWDER
1/3 oz
1 tbsp
ONION POWDER
1/8 oz
1/8 tsp
CHICKEN BROTH
3 gal
WATER
18-3/4 lbs
2 gal 1 qts
POTATOES,FROZEN,DICED
13 lbs
CHICKEN,COOKED,PULLED,WHITE/DARK
14-1/2 lbs
KALE,FRESH,CHOPPED
6 lbs
2 gal 2-1/8 qts
8-1/2 lbs
3 lbs
2 qts 2-5/8 cup
CARROTS,FROZEN,SLICED
VINEGAR,CIDER
4-1/4 oz
1/2 cup
SUGAR,GRANULATED
1/2 cup
SALT
1-1/4 oz
2 tbsp
1/3 oz
1 tbsp
PEPPER,BLACK,GROUND
Method
1 Rinse cannellini beans in cold water; drain well.
2 Cut turkey sausage links into 1/2 inch slices. Stir-cook in a steam jacketed kettle or stockpot until itt losses its pink color.
3 Add onions to turkey sausage and continue to cook 4-5 minutes or until transparent; stirring constantly. Add the thyme, sage, red
pepper, garlic powder and onion powder. Stir-cook for 1 minute.
4 Add the chicken broth, water, cannellini beans, potatoes, chicken, kale, carrots, vinegar, sugar, salt and black pepper to cooked
sausage and onion mixture. Bring to a boil. Cover; reduce heat; simmer 20-25 minutes until potatoes are tender. CCP:
Temperature must reach 165 F. or higher for 15 seconds.
5 Pour 2-1/3 gal into each pan. CCP: Hold for service at 140 F. or higher.



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Sausage, Beans and Greens

Yield: 100 Portion: 1-1/2 Cups
Calories: 299 cal
Carbohydrates: 27 g
Protein: 30 g
Fat: 8g
Cholesterol: 72 mg
Sodium: 1341 mg
Calcium: 102 mg

Ingredient Weight Measure Issue
BEANS, CANNELLINI,CANNED,DRAINED 15 lbs 1 gal 2-5/8 qts
SAUSAGE LINK,TURKEY,RAW 5-1/2 lbs
ONIONS,FRESH,CHOPPED 3 lbs 2 qts 1/2 cup 3-1/3 lbs
THYME,GROUND 3/4 oz 1/4 cup 1-1/3 tbsp
SAGE,GROUND 1/2 oz 1/4 cup 3-1/3 tbsp
PEPPER,RED,GROUND 1/8 oz 1/3 tsp
GARLIC POWDER 1/3 oz 1 tbsp
ONION POWDER 1/8 oz 1/8 tsp
CHICKEN BROTH 3 gal
WATER 18-3/4 lbs 2 gal 1 qts
POTATOES,FROZEN,DICED 13 lbs
CHICKEN,COOKED,PULLED,WHITE/DARK 14-1/2 lbs
KALE,FRESH,CHOPPED 6 lbs 2 gal 2-1/8 qts 8-1/2 lbs
CARROTS,FROZEN,SLICED 3 lbs 2 qts 2-5/8 cup
VINEGAR,CIDER 4-1/4 oz 1/2 cup
SUGAR,GRANULATED 1/2 cup
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp

Method:
1 Rinse cannellini beans in cold water; drain well.
2 Cut turkey sausage links into 1/2 inch slices. Stir-cook in a steam jacketed kettle or stockpot until itt losses its pink color.
3 Add onions to turkey sausage and continue to cook 4-5 minutes or until transparent; stirring constantly. Add the thyme, sage, red
pepper, garlic powder and onion powder. Stir-cook for 1 minute.
4 Add the chicken broth, water, cannellini beans, potatoes, chicken, kale, carrots, vinegar, sugar, salt and black pepper to cooked
sausage and onion mixture. Bring to a boil. Cover; reduce heat; simmer 20-25 minutes until potatoes are tender. CCP:
Temperature must reach 165 F. or higher for 15 seconds.
5 Pour 2-1/3 gal into each pan. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/sausage_beans_and_greens.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence