Sausage

Quick Reference

Storage	0°F +/- 10°F	Walk-in cooler
Cooking time	7 minutes
Duty time (turn)	28 minutes
Cook more time	53 minutes

Holding Time

• 60 minutes in the MPHC

Temperatures

Cooking Temp	325°F AccuTemp 350°F All other grills
Minimum Internal Cooking Temp	155°F
Quality Serving Temp	150°F to 160°F

Portioning

Side sausage	2 patties
Sausage biscuit	1 patty

☆ 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
• Warming pan
• Solid lid for warming pan
• Biscuit splitter
• Grill scraper

Work Safe

• Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Always wear Food-Mitt gloves when handling raw meat
• Always wear single use gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
• Wash hands immediately after handling raw sausage  
• Use caution when scraping the grill after cooking sausage to prevent splashing hot grease
• Sausage must reach a minimum internal temperature of 155°F when cooking and maintain it for 17 seconds
• Sausage must be time and temperature controlled for safety (TCS)
  • Once cooked, it should maintain a minimum internal temperature of 135°F
• Never handle cooked sausage patties with your hands
  • Always use red tongs
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storage

• Sausage patties are delivered frozen and stored at 0°F +/- 10°F

Preparing and Holding

• 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
• When the 60-minute holding time has expired, any sausage patties remaining should be place 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: today is 11/4
  • You would write the 11/5 on the bag to show the discard date
• Discard any sausage patties remaining at the close of breakfast on the discard date
• 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

Serving

Sausage Biscuit

• 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
• 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