Recipe for Hot Italian Sausage Sandw 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
10 gal WATER
3/4 lb POLISH SAUSAGE FZ
10 lb TOMATO PASTE #2 1/2
3 tbl GARLIC DEHY GRA
25 lb TOMATOES # 10 CAN
20 lb ONIONS DRY
2 lb ONIONS DRY
100 x BUN HAMBGR 13OZ #102
1/4 cup SALAD OIL, 1 GAL
1/2 tsp PEPPER RED GROUND
Instructions:
Instructions: 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 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.

SERVING SIZE: 1 SANDWICH

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