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Suggest a better descriptionYIELD: 100 PORTIONS EACH PORTION: 1 SANDWICH TEMPERATURE: 350 F. GRIDDLE 1. CUT INTO 3 OZ PIECES, THEN IN HALF LENGTHWISE. 2. GRILL UNTIL THROUGHLY COOKED AND BROWN. TURN FREQUENTLY TO ENSURE EVEN BROWNING. 3. PLACE 2 PIECES SAUSAGE IN EACH ROLL. 4. SPREAD 1 TSP MUSTARD ON EACH SAUSAGE. ADD 1 TBSP SAUERKRAUT AND 1 TSP CHOPPED ONIONS. 5. SERVE HOT. NOTE: 1. IN STEP 1, WHOLE SAUSAGES MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB PRESSURE IN A STEAM COOKER. PIERCE EACH SAUSAGE PRIOR TO SIMMERING OR STEAMING. 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET CONTROL TO MEDIUM; PLACE WHOLE SAUSAGES ON GRILL 30 MINUTES PRIOR TO SERVING TIME. DO NOT HEAT SAUSAGES ON LOW CONTROL SETTING. REMOVE; CUT INTO 3 OZ PIECES, THEN IN HALF LENGTHWISE. 3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD OR 25 LB (100) SUBMARINE OR FRENCH ROLLS MAY BE USED. 4. IN STEP 4, 1 LB 2 OZ ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. Recipe Number: N04900 SERVING SIZE: 1 SANDWICH From the
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 281 | ||
Calories from Fat: 217 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 736.6mg | 25 % | |
Potassium 225.6mg | 6 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.8g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 281
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