BAKED FRANKFURTERS WITH SAUERKRAUT

Ingredients

Ingredient Weight Measure Issue
SAUERKRAUT,SHREDDED,CANNED,INCL LIQUIDS 25 lbs 3 gal
FRANKFURTERS 20 lbs

Method

1 Heat sauerkraut to a simmer. Drain excess liquid.
2 Place 3 quarts sauerkraut in each steam table pan. Arrange 50 frankfurters on top of sauerkraut in each pan.
3 Using a convection oven, bake 20 to 25 minutes at 300 F. on low fan, open vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
312 cal 7 g 11 g 27 g 45 mg 1765 mg 44 mg

Portion

2 Each

Yield

100


( categories: )