SIMMERED QUARTER POUND FRANKFURTER

Ingredients

Ingredient Weight Measure Issue
FRANKFURTERS,BEEF 25 lbs
WATER 10-1/2 lbs 1 gal 1 qts
ROLL,FRENCH 8-3/8 lbs 100 each

Method

1 Pierce each frankfurter and cover with water in steam-jacketed kettle or stock pot; bring to a boil; reduce heat; simmer 10 minutes.
Drain. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
2 Serve hot on French rolls. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
462 cal 21 g 17 g 34 g 69 mg 1396 mg 58 mg

Portion

1 Each

Yield

100


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