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Suggest a better description1. 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 THAT THE BOTTOM HALF IS THICKER THAN THE TOP HALF CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS. 4. PLACE 2 SAUSAGES SPLIT LENGTHWISE ON BOTTOM HALF OF BREAD. 5. POUR 1/2 CUP (1-NO. B LADLE) SAUCE OVER SAUSAGES. COVER WITH TO HALF OF BREAD. 6. SERVE HOT. 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 TO YIELD 100 PORTIONS. Recipe Number: N02201 SERVING SIZE: 1 SANDWICH From the
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Serving Size: 1 Serving (371g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 327 | ||
Calories from Fat: 218 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 741.3mg | 26 % | |
Potassium 396.8mg | 10 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 11.5g | ||
Protein 13.4g | 19 % | |
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: 327
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