Instructions: 1. PIERCE EACH FRANKFURTER AND COVER WITH WATER IN STEAM-JACKETED KETTLE OR STOCK POT; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

2. DRAIN, LEAVING ENOUGH WATER TO COVER BOTTOM OF STEAM-JACKETED KETTLE OR STOCK POT. KEEP HOT UNTIL SERVED.

3. SERVE HOT ON ROLLS.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, FRANKFURTERS MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB PRESSURE OR 9 MINUTES AT 15 LB PRESSURE IN A STEAM COOKER.

NOTE: 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET CONTROL TO MEDIUM; FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING TIME.

DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.

3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD MAY BE USED.

4. ROLLS MAY BE TOASTED IF DESIRED.

SERVING SIZE: 2 SANDWIC

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.