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Simmered Knockwurst
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 088 05
SIMMERED KNOCKWURST
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
279 cal
2g
11 g
25 g
53 mg
916 mg
10 mg
Ingredient
Weight
Measure
Issue
KNOCKWURST,3 OZ
20 lbs
Method
1 Pierce each knockwurst; cover with water in steam-jacketed kettle or stock pot. Cover. Bring to a boil; reduce heat; simmer 10
minutes.
2 Drain, leaving enough water to cover bottom of container. Keep hot until served. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.



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Copyright © 1995-2019 ITA all rights reserved.
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Simmered Knockwurst

Yield: 100 Portion: 1 Each
Calories: 279 cal
Carbohydrates: 2g
Protein: 11 g
Fat: 25 g
Cholesterol: 53 mg
Sodium: 916 mg
Calcium: 10 mg

Ingredient Weight Measure Issue
KNOCKWURST,3 OZ 20 lbs

Method:
1 Pierce each knockwurst; cover with water in steam-jacketed kettle or stock pot. Cover. Bring to a boil; reduce heat; simmer 10
minutes.
2 Drain, leaving enough water to cover bottom of container. Keep hot until served. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. 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/simmered_knockwurst.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence