Source: U.S. Department of Defence
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Sausage and Biscuit
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 005 00
SAUSAGE AND BISCUIT
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
242 cal
24 g
9g
12 g
22 mg
690 mg
123 mg
Ingredient
Weight
Measure
Issue
BAKING POWDER BISCUITS
100 each
SAUSAGE PATTY,PORK,RAW,2 OZ
5-7/8 lbs
100 each
Method
1 Prepare Baking Powder Biscuits, Recipe No. D 001 00 or D 001 01. Split biscuits in half. Keep hot for use in Step 3.
2 Place 25 sausage patties on each sheet pan. Using a convection oven, bake uncovered at 325 F. for 7 minutes or until done on low
fan, open vent. Drain. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Place 1 patty on bottom of each split biscuit. Add top biscuit. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 242 cal |
| Carbohydrates: | 24 g |
| Protein: | 9g |
| Fat: | 12 g |
| Cholesterol: | 22 mg |
| Sodium: | 690 mg |
| Calcium: | 123 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BAKING POWDER BISCUITS | 100 each | ||
| SAUSAGE PATTY,PORK,RAW,2 OZ | 5-7/8 lbs | 100 each |
| Method: | |
|
1 Prepare Baking Powder Biscuits, Recipe No. D 001 00 or D 001 01. Split biscuits in half. Keep hot for use in Step 3. 2 Place 25 sausage patties on each sheet pan. Using a convection oven, bake uncovered at 325 F. for 7 minutes or until done on low fan, open vent. Drain. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 3 Place 1 patty on bottom of each split biscuit. Add top biscuit. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence