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SPICY SAUSAGE SANDWICH

RECIPE DETAILS

Item ID: FS029

Batch Quantity: 100

Serving Size: 1

Serving Measure: EACH

Serving Description: 1 SANDWICH

Nutrition Link: 80174

Food Category: Sandwich recipes

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS029

Batch Quantity: 100

Serving Size: 1

Serving Measure: EACH

Serving Description: 1 SANDWICH

Nutrition Link: 80174

Food Category: Sandwich recipes

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Preparation

Place bratwursts in hotel pan with water, cover with parchment and foil.
Cook in 350 degree oven for 40 minutes or until brats reach 160 degrees.

If preparing for cook/chill/ship
Re-pan 30 to full pan.
Reheat at site in 350 degree oven for about 25 minutes or until 165 degrees.

Serving

1 sandwich with 1 sausage = 1 serving.

Serve with Spicy Slaw recipe FS051

To serve to-go style:
After cooked and assembled, wrap in pop-up foil sheets or serve cold for a future meal


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1.5 Calories: 520
Dark Green: 0 Milk: 0 Sat. Fat: 15.58%
Red Orange: 0 Grains: 2 Sodium: 1350
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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