Smoked Sausage

Receiving	Storage-Thaw	Thaw Time	Storage Hold Time	Cook Time	Minimum Internal Cooking Temp	Quality Serving	Hold Time
Freezer	Cooler	24 hours	Freezer - Unopened 90 days Cooler - Unopened-2 weeks Opened -7 days	7 minutes	155°F	150°F-160°F	MPHC -60 minutes Biscuit -20 minutes

Temperatures

AccuTemp Grill: 325°F
All other Grills: 350°F

☆ 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

Wash hands before starting work and after handling anything not related food related	Wear gloves	Smoked Sausage Cook Temp 155° F 17 Seconds	Hold Temp 135° F	Wash, Rinse, Sanitize All Utensils & Surfaces
	If leaving work station or changing tasks, wash hands and change gloves	Smoked Sausage Cook Temp 155° F 17 Seconds	Minimum all cooked foods	Every 4 Hours