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 |
|
|---|---|
| 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