Sausage Gravy

Quick Reference

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

Single Gravy Biscuit	6 oz
Double Gravy Biscuit	12 oz
Dine-In/Out Breakfast Plate	½” from fill line
Side Order (Squat Bowl)	½” from fill line

☆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