Sausage
Quick Reference
| Product | Receiving | Storage | Cook Time | Duty Time | Grill Temp | Minimum Internal Cooking Temp | Quality Serving Temp | Hold Time |
|---|---|---|---|---|---|---|---|---|
| Sausage | Freezer | Freezer | 7 minutes | 3 1/2 minutes | AccuTemp: 325°F
All other grills: 350°F |
155°F | 150°F - 160°F | 1 hour |
Cook more time: 53 minutes
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
- MPHC pan
- Solid lid for pan
- Biscuit splitter
- Grill scraper
Work Safe
- Always wear Food-Mitt gloves when handling raw meat
- Wash hands immediately after handling raw sausage
- Use caution when scraping the grill after cooking sausage to prevent splashing. The grease is extremely hot.
- Never handle cooked sausage patties with your hands, always use red tongs
Preparing and Holding
- COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
- 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. Set 60 minute hold time.
Cooling
- When the 60-minute holding time has expired, any sausage patties remaining should be placed 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: Day in cooler + 1 additional day = Discard Date
- Cooler on 1st + 2nd = Discard on the 2nd (End of Breakfast)
- Any sausage placed in the cooler should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours.
- Place sausage on a shelf towards the back of cooler (away from door)
Serving
Sausage Biscuit
- 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
- 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
- Any sausage placed in the cooler should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours.
- Place sausage on a shelf towards the back of cooler (away from door)
- 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