Smoked Sausage: Difference between revisions
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{| class="wikitable" | = Smoked Sausage = | ||
{| class="wikitable" style="text-align:center;" | |||
|- | |- | ||
|Freezer | ! Receiving | ||
|Cooler | ! Storage-Thaw | ||
|24 hours | ! Thaw Time | ||
| | ! Storage Hold Time | ||
* Freezer | ! Cook Time | ||
* Cooler | ! Minimum Internal Cooking Temp | ||
* Opened | ! Quality Serving | ||
|7 minutes | ! Hold Time | ||
|155°F | |- | ||
|150°F | | Freezer | ||
| | | Cooler | ||
* MPHC | | 24 hours | ||
* Biscuit | | | ||
* 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 | * AccuTemp Grill: 325°F | ||
* All other Grills: 350°F | * All other Grills: 350°F | ||
☆ Q.A. Standard: | ; 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 == | == Tools Needed == | ||
* Red perforated meat spatula | * Red perforated meat spatula | ||
* Biscuit Splitter | * Biscuit Splitter | ||
| Line 43: | Line 48: | ||
== Work Safe == | == Work Safe == | ||
[[File:Worksafe Smoked Saus.png]] | |||
* 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 | |||
* [[File:SS Example.png]] | |||
== 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 | |||
* [[File:Ss on grill.png]] | |||
== 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 | |||