Smoked Sausage
Smoked Sausage
| Receiving | Storage-Thaw | Thaw Time | Storage Hold Time | Cook Time | Minimum Internal Cooking Temp | Quality Serving | Hold Time |
|---|---|---|---|---|---|---|---|
| Freezer | Cooler | 24 hours |
|
7 minutes | 155°F | 150°F – 160°F |
|
- Grill Temperatures
- AccuTemp Grill: 325°F
- All other Grills: 350°F
- Portioning
- 1 split link – Biscuit
- 2 split links – Side order
☆ Q.A. Standard: Smoked sausage links should be 3 ½ inches in length. The juices of cooked links should run clear and have brown highlights from grilling.
Tools Needed
- Red perforated meat spatula
- Biscuit Splitter
- Red tongs
- Grill scraper
- Warming pan
- Sharpie Marker
- Solid lid for warming pan
- Grill Weight
Work Safe
- Always wear Food-Mitt gloves when handling raw meat
- Wash hands immediately after handling smoked sausage
- Use caution when scraping grill after cooking smoked sausage to prevent splashing. The grease is extremely hot.
- Never handle cooked smoked sausage links with your hands. Always use red tongs.
Receiving and Storage
- When smoked sausage is rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the top of the case with the following information:
- Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
- Ready by Date/Time: Exactly 24 hours from the pulled by date & time
- Use By date/Time: 14 days from the pulled by date & time
- See example below
Preparing
- COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
- Always use two Food-Mitt gloves when handling raw meat
- Smoked sausage cooks for 7 minutes on the grill
- Lay smoked sausage links cut side down in a row starting at the front of the grill and working towards the back.
- Place up to four smoked sausage links in a row
- Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves.
- Place the grill weight completely over the smoked sausage links
- The grill weight should cover two rows (8 total smoked sausage links)
- Press the 7-minute timer
- When the duty timer sounds after 3 ½ minutes, remove the grill weight
- Begin turning links two at a time working from front to back
- Place the grill weight back on the smoked sausage links this time with the cut side facing up
- When the final timer sounds, remove the grill weight
- Begin lifting links two at a time with a spatula and allow excess grease to drain
Holding
- Smoked sausage may be held for up to 60 minutes in the product holding cabinet
- Bring a warming pan to the grill and place the smoked sausage links along the bottom of the pan
- Up to ten (10) smoked sausage links can be held in one warming pan
- Transfer the pan to the product holding cabinet
- Use a solid lid in the holding cabinet for smoked sausage
- Ensure that the pan passes under the “bump” on the lid. This will lock the pan in place and not allow heat to escape from the product.
- Press the timer button that corresponds with the pan
- When the holding time has expired, any smoked sausage remaining in the pan must be discarded into the waste container
- Empty warming pans or pans with expired product should never be in the holding cabinet
Smoked Sausage Biscuit
See Biscuit Sandwiches for more information
- Always handle cooked smoked sausage with red tongs
- Pull a sausage biscuit wrap and place on the sandwich board with “sausage” facing away from you
- Split a biscuit in half using a biscuit splitter
- Place the heel of the biscuit in the center of the wrap
- Using red tongs, place a smoked sausage link cut side down on the heel of the split biscuit
- Place the crown of the biscuit on top of the smoked sausage
- Wrap the biscuit using the square “Sandwich Wrapping” procedures
- Check “Smoked” on the wrap
Smoked Sausage Side Order
- Dine in – Place 2 split links on a lined 3 lb. food tray and place on service tray
- Dine out – Place 2 split links on a lined 3 lb. food tray. Place in a 6 lb. bag with the logo facing up.
- Serve with a fork and a knife
Side Meat Choice on Deluxe Breakfast
See Breakfast Plates for more information…
- Dine-in – Place 2 split links to the side of the scrambled eggs in the large section of the 3-compartment plate
- Dine-out – Place 2 split links to the side of the scrambled eggs in the large section of the 3-compartment tray
- Serve with a knife and a fork