Polish Sausage Sauerkraut

100 Servings

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Polish Sausage Sauerkraut Ingredients

18 3/4 lb POLISH SAUSAGE FZ	3 1/8 lb SAUERKRAUT #10
3 1/8 lb CHEESE MOZZARELLA	100 BUN FRANKFTR 13OZ #105

Instructions for Polish Sausage Sauerkraut

YIELD: 100 PORTIONS EACH PORTION: 1 SANDWICH TEMPERATURE: 350 F. 1. SLICE EACH SAUSAGE 3/4 THROUHG: LEAVING 1/2 INCH AT EACH END UNCUT. 2. COVER SAUSAGES WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. DRAIN THOROUGHLY. 3. PLACE SAUSAGES IN ROLLS WITH CUT SIDE UP, IN ROWS 3 BY 15 ON 4 SHEET PANS ( 18 BY 26-INCHES). 4. FILL EACH SAUSAGE WITH 1 TBSP SAUERKRAUT.PLACE 1 SLICE SWISS CHEESE ON EACH SANDWICH. HEAT 20 MINUTES IN 300 F. OVEN OR UNTIL CHEESE MELTS. 5. SERVE HOT. Recipe Number: N04902 SERVING SIZE: 1 SANDWICH From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Eastern European