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Sausage Gravy: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" |+ !Storage !Recipe !Prep Temp !Holding TIme !Quality Serving Temp |- |50°F - 70°F Dry Storage | * 1 package white pepper gravy mix * 1 quart hot tap water * 3 quarts boiling water * 12 finely chopped, cooked sausage patties |208°F |6 hours Steam well |150°F to 160°F |} == Portioning == {| class="wikitable" |+ !Single Gravy Biscuit |6 oz |- !Double Gravy Biscuit |12 oz |- !Dine-In/Out Breakfast Plate |½” from fill line...") |
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|½” from fill line | |½” from fill line | ||
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☆Q.A. Standard: Sausage must be finely chopped throughout gravy Gravy base should have white appearance. Discard gravy that becomes beige to brown in color. | |||
== Tools Needed == | |||
* 1/3 size pan with slotted lid | |||
* Measuring cup | |||
* Wire whisk | |||
* Biscuit splitter | |||
* 6 ounce ladle | |||
* Spatula | |||
* 1/6-size, 6-inch deep pan | |||
== Work Safe == | |||
* Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards | |||
* Use caution when pouring hot water into gravy mix | |||
* Sausage gravy must be time/temperature controlled for safety (TCS). It must maintain a minimum temperature of 135 °F | |||
* Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated | |||
== Receiving and Storing == | |||
* White pepper gravy mix is delivered and stored at room temperature (50°F - 70°F) in the dry storage area Sausage patties are delivered and stored at 0°F +/- 10°F | |||
== Preparing and Holding == | |||
* Measure 1 quart of hot tap water from the prep sink and pour into a 1/3 size 6” deep pan | |||
* Slowly add 1 packet of white pepper gravy mix while blending vigorously with a wire whisk until lump free | |||
* Add 3 quarts boiling water from the hot water maker and stir | |||
* Gravy should thicken within 30 seconds | |||
* Place 12 sausage patties on a clean section of the grill | |||
* Sausage patties must reach an internal temperature of 165° and maintain it for 17 seconds | |||
* Once the sausage patties have reached 165° use the red handled perforated spatula to transfer to a 1/6 size 6” deep pan | |||
* Using a wire whisk, finely chop the sausage patties in a 1/6 size pan | |||
* The chopped sausage pieces should be no larger than a pea | |||
* Add the chopped sausage to the gravy | |||
* Stir with a wire whisk until well blended | |||
* Place the pan of gravy in the steam well set to maintain a temperature of 150°F to 160°F | |||
* Sausage gravy can be held in the steam well for up to 6 hours | |||
* The pan of sausage gravy should be covered with a slotted lid | |||
* Place a dissolvable label on the lid and mark the 6-hour hold time | |||
* Place a 6oz. ladle into the sausage gravy | |||
* Check gravy every time the store quality (15 minute) timer sounds | |||
** Stir and add hot water if needed | |||
== Serving == | |||
See [[Breakfast Plates]] for more information | |||
=== Sausage Gravy Biscuits === | |||
* Split biscuit(s) in half using biscuit splitter | |||
* Place biscuit, cut side up on a plain plate or hinged food container | |||
* Using a 6-ounce ladle, portion gravy over the biscuit(s) | |||
* Serve with a fork and knife | |||
=== Breakfast Plates === | |||
* Ladle gravy into small section of 3-compartment plate or clamshell container | |||
=== Side Gravy === | |||
* Ladle gravy into squat bowl to within ½” of fill line | |||
* Dine in – Place on tray with spoon | |||
* Dine out – Cap container by placing lid on cup and seating the lid by running both thumbs completely around rim | |||
* Place flat in bag with spoon | |||
== Close of Breakfast == | |||
* Serve all customers | |||
* Remove pan of gravy from steam well | |||
* Discard remaining gravy | |||
* Wash, rinse and sanitize pots, pans, lids, and utensils Allow to air dry | |||
* Clean all exterior surfaces of steam well using a sanitized towel | |||
* Drain water from steam well | |||
* Wipe out and refill steam well with hot water before using for lunch | |||