Sausage

Quick Reference

Product	Receiving	Storage	Cook Time	Duty Time	Grill Temp	Minimum Internal Cooking Temp	Quality Serving Temp	Hold Time
Sausage	Freezer	Freezer	7 minutes	3 1/2 minutes	AccuTemp: 325°F All other grills: 350°F	155°F	150°F - 160°F	1 hour

Cook more time: 53 minutes                 

Q.A. Standard:  Sausage patties should be well-formed and should not stick together. Misshapen patties are a sign of thawing and re-freezing and should not be accepted. The juices of cooked patties should run clear and there should not be any pink in the middle.

Tools Needed

• Red perforated meat spatula
• Red tongs
• MPHC pan
• Solid lid for pan
• Biscuit splitter
• Grill scraper

Work Safe

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

Preparing and Holding

• COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
• COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
• Always use two Food-Mitt gloves when handling raw meat
• Remove needed number of sausage patties from the freezer and lay on a clean section of the grill
• Lay sausage patties in a row, starting at the front of the grill and working toward the back
• Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves.
• Press the 7-minute timer
• When the duty time (turn) sounds after 3 1/2 minutes, begin turning the sausage patties, two at a time. Work from front to back.
• When the final timer sounds, check the patties to make sure they are done. Pierce the center of a patty with the corner of the red perforated meat spatula. Juices should run clear, and there should be no pink.      
• Bring the appropriate warming pan to the grill to prevent meat juices from dripping on the floor      
• Shingle the sausage patties on the red perforated meat spatula. Tilt the spatula with the patties against the side splashguard to drain.
• Shingle the patties along the bottom of the warming pan. Never stack the patties. The maximum number of sausage patties in one warming pan is 24.
• Place the warming pan in the appropriate slot of the product holding cabinet. Set 60 minute hold time.

Cooling

• When the 60-minute holding time has expired, any sausage patties remaining should be placed in the cooler in a plastic bag. These sausage patties may be held for one day for use in sausage gravy.
• Mark the discard date for the sausage patties on the plastic bag
• To determine the hold time, you will add 1 day from the day it expires.
  • EXAMPLE:  Day in cooler + 1 additional day = Discard Date
  • Cooler on 1^st + 2nd = Discard on the 2^nd (End of Breakfast)
• Any sausage placed in the cooler should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours.
• Place sausage on a shelf towards the back of cooler (away from door)

Serving

Sausage Biscuit

• Sausage patties placed on a biscuit can be held no longer than 20 minutes in the sandwich bin. Discard any sausage biscuits remaining after the 20-minute hold time into the waste container.
• Use a QA tag to designate the discard time for biscuits placed in the sandwich bin
• Pull down sausage biscuit wrap
• Split biscuit in half using a biscuit splitter
• Using red tongs, place a sausage patty on the heel of a split biscuit
• Place biscuit crown on top of sausage patty
• Wrap the sausage biscuit using the square wrapping procedures

Breakfast Plates

• Place 2 sausage patties to the side of the eggs in the large compartment of a 3-compartment plate or 3-compartment clamshell container

Side Order

• Dine in – Place 2 sausage patties in a lined 3 lb. food tray with a plastic fork and knife
• Dine out – Place 2 sausage patties in a lined 3 lb. food tray. Place in a 6 lb. bag with the logo facing up with a plastic fork and knife

Close of Breakfast

• Serve all customers
• Scrape grill using the grill scraper
• Empty the grease tray
• Store any sausage patties remaining at the close of breakfast in the cooler in a plastic bag. These sausage patties may be held for one day for use in sausage gravy.
• Mark the discard date for the sausage patties by adding one day to the day prepared and writing that date on the plastic bag
• Any sausage placed in the cooler should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours.
• Place sausage on a shelf towards the back of cooler (away from door)
• Discard any sausage patties remaining at the close of breakfast on the discard date.
• Wash, rinse, sanitize warming pans, lids, perforated meat spatula, and tongs and allow to air dry
• Wipe down all work surfaces with a towel and sanitizing solution