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Add a photoServings: 12
Ingredients
- 10 gal WATER
- 18 3/4 lb POLISH SAUSAGE FZ
- 10 lb TOMATO PASTE #2 1/2
- 3 Tbsp. GARLIC DEHY GRA
- 25 lb TOMATOES # 10 CAN
- 20 lb ONIONS DRY
- 2 lb ONIONS DRY
- 100 x BUN HAMBGR 13OZ #102
- 1/4 c. SALAD OIL, 1 GAL
- 1 1/2 tsp PEPPER RED Grnd
- 1/4 c. SALT TABLE 5LB
Directions
- 1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO. L-39. RESERVE FOR USE IN STEP 5.
- 2. PREPARE SAUSAGES ACCORDING TO DIRECTIONS FOR BAKED ITALIAN SAUSAGE LINKS
- (RECIPE NO. L-488-1).
- 3. CUT BREAD LENGTHWISE SO Which THE BOTTOM HALF IS THICKER THAN THE TOP HALFCUT LOAVES CROSSWISE INTO EQUAL Pcs TO YIELD 100 PORTIONS.
- 4. PLACE 2 SAUSAGES SPLIT LENGTHWISE ON BOTTOM HALF OF BREAD.
- 5. POUR 1/2 C. (1-NO. B LADLE) SAUCE OVER SAUSAGES. COVER WITH TO HALF OFBREAD.
- 6. SERVE Warm.
- NOTE:
- 1. IN STEP 1, 3/4 RECIPE TOMATO SAUCE (RECIPE NO. L-39) STEPS 1-4, MAY BE USED FOR PIZZA SAUCE.
- 2. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT IN HALF LENGTHWISE WITH BOTTOM HALF THICKER THAN TOP. CUT LOAVES CROSSWISE INTO EQUAL PIECED TOYIELD 100 PORTIONS.
- SERVING SIZE: 1 SANDWICH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5156g | |
| Recipe makes 12 servings | |
| Calories 811 | |
| Calories from Fat 75 | 9% |
| Total Fat 8.76g | 11% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5544mg | 231% |
| Potassium 6988mg | 200% |
| Total Carbs 176.64g | 47% |
| Dietary Fiber 38.8g | 129% |
| Sugars 100.91g | 67% |
| Protein 32.49g | 52% |
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