Smoked Sausage

Smoked Sausage

Receiving	Storage-Thaw	Thaw Time	Storage Hold Time	Cook Time	Minimum Internal Cooking Temp	Quality Serving	Hold Time
Freezer	Cooler	24 hours	Freezer – Unopened 90 days Cooler – Unopened – 2 weeks Opened – 7 days	7 minutes	155°F	150°F – 160°F	MPHC – 60 minutes Biscuit – 20 minutes

Grill Temperatures

• AccuTemp Grill: 325°F
• All other Grills: 350°F

Portioning

• 1 split link – Biscuit
• 2 split links – Side order

☆ Q.A. Standard: Smoked sausage links should be 3 ½ inches in length. The juices of cooked links should run clear and have brown highlights from grilling.

Tools Needed

• Red perforated meat spatula
• Biscuit Splitter
• Red tongs
• Grill scraper
• Warming pan
• Sharpie Marker
• Solid lid for warming pan
• Grill Weight

Work Safe

• Always wear Food-Mitt gloves when handling raw meat
• Wash hands immediately after handling smoked sausage
• Use caution when scraping grill after cooking smoked sausage to prevent splashing. The grease is extremely hot.
• Never handle cooked smoked sausage links with your hands. Always use red tongs.

Receiving and Storage

• When smoked sausage is rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the top of the case with the following information:
• Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
• Ready by Date/Time: Exactly 24 hours from the pulled by date & time
• Use By date/Time: 14 days from the pulled by date & time
• See example below
• 

Preparing

• COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
• Always use two Food-Mitt gloves when handling raw meat
• Smoked sausage cooks for 7 minutes on the grill
• Lay smoked sausage links cut side down in a row starting at the front of the grill and working towards the back.
• Place up to four smoked sausage links in a row
• Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves.
• Place the grill weight completely over the smoked sausage links
• The grill weight should cover two rows (8 total smoked sausage links)
• Press the 7-minute timer
• When the duty timer sounds after 3 ½ minutes, remove the grill weight
• Begin turning links two at a time working from front to back
• Place the grill weight back on the smoked sausage links this time with the cut side facing up
• When the final timer sounds, remove the grill weight
• Begin lifting links two at a time with a spatula and allow excess grease to drain
• 

Holding

• Smoked sausage may be held for up to 60 minutes in the product holding cabinet
• Bring a warming pan to the grill and place the smoked sausage links along the bottom of the pan
• Up to ten (10) smoked sausage links can be held in one warming pan
• Transfer the pan to the product holding cabinet
• Use a solid lid in the holding cabinet for smoked sausage
• Ensure that the pan passes under the “bump” on the lid. This will lock the pan in place and not allow heat to escape from the product.
• Press the timer button that corresponds with the pan
• When the holding time has expired, any smoked sausage remaining in the pan must be discarded into the waste container
• Empty warming pans or pans with expired product should never be in the holding cabinet

Smoked Sausage Biscuit

See Biscuit Sandwiches for more information

• Always handle cooked smoked sausage with red tongs
• Pull a sausage biscuit wrap and place on the sandwich board with “sausage” facing away from you
• Split a biscuit in half using a biscuit splitter
• Place the heel of the biscuit in the center of the wrap
• Using red tongs, place a smoked sausage link cut side down on the heel of the split biscuit
• Place the crown of the biscuit on top of the smoked sausage
• Wrap the biscuit using the square “Sandwich Wrapping” procedures
• Check “Smoked” on the wrap

Smoked Sausage Side Order

• Dine in – Place 2 split links on a lined 3 lb. food tray and place on service tray
• Dine out – Place 2 split links on a lined 3 lb. food tray. Place in a 6 lb. bag with the logo facing up.
• Serve with a fork and a knife

Side Meat Choice on Deluxe Breakfast

See Breakfast Plates for more information…

• Dine-in – Place 2 split links to the side of the scrambled eggs in the large section of the 3-compartment plate
• Dine-out – Place 2 split links to the side of the scrambled eggs in the large section of the 3-compartment tray
• Serve with a knife and a fork