Sausage Gravy
Quick Reference
| Storage | Recipe | Prep Temp | Holding TIme | Quality
Serving Temp |
|---|---|---|---|---|
| 50°F - 70°F
Dry Storage |
|
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