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Sausage Silog

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Sausage Silog

DIRECTIONS

  1. Remove product from freezer and thaw under refrigeration for 24-72 hours.
  2. Prepare turkey sausage according to one of the following cooking methods: a. CONVECTION OVEN: Preheat to 375°F. From thawed, cook for 6 minutes. (Note: This product can be cooked from frozen for 9 minutes using this cook method.) b. COMBINATION OVEN: Preheat to 325°F. From thawed, cook for 5 minutes. (Note: This product can be cooked from frozen for 6 minutes using this cook method.) c. CONVENTIONAL OVEN: Preheat to 400°F. From thawed, cook for 10 minutes. (Note: This product can be cooked from frozen for 13 minutes using this cook method.)
  3. Cook liquid eggs according to manufacturer’s instructions.
  4. In a large pan or tilt skillet, heat oil over low heat.
  5. Add minced garlic and cook, stirring occasionally, until a light golden brown.
  6. Raise heat to high and add rice to pan. Spread rice over the surface of the skillet for about 45 seconds or until rice starts to sizzle. Toss to redistribute and repeat until rice is heated through.
  7. Place sealed frozen cheese sauce bag in a steamer or in boiling water.
  8. Heat for 45 minutes or until product reaches serving temperature.
  9. Offer each student one (1) cup of garlic fried rice, 1/4 cup scrambled eggs, two (2) turkey sausage links and top with (or offer on the side) 2 tbsp. cheese sauce to provide 3.5 oz. meat/meat alternate and 2.0 oz. eq whole grain.

INGREDIENT

JENNIE-O® Turkey Sausage Link #614003, 160/cs

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 200 links
WEIGHT:

INGREDIENT

Liquid eggs

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 2 qt. 1 1/ 3 c. 2 tsp.
WEIGHT:

INGREDIENT

Canola oil

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 1 pt. 1/4 c.
WEIGHT:

INGREDIENT

Garlic, minced

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 1 pt. 1 tbsp. 1 tsp.
WEIGHT:

INGREDIENT

Whole grain brown rice, parboiled

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 6 gal. 1 qt.
WEIGHT:

INGREDIENT

Cheese sauce

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 3 qt. 1/2 c.
WEIGHT:
NUTRIENTS PER SERVING
Calories 495 cal
Fat 29 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 176 mg
Sodium 406 mg
Carbohydrates 40 g
Dietary Fiber 2 g
Protein 22 g
Turkey Sausage (2 links): 2.0 oz. Meat/Meat Alternative Whole Liquid Eggs (1.5 Tbsp): 1 oz. eq Meat/Meat Alternate (per FBG 1.5 Tbsp = 1 M/MA) Cheddar Cheese Sauce (2 Tbsp): 0.5 oz. eq Meat/Meat Alternate (per Manufacturer PFS) Brown Rice (1 cup): 2.0 oz. eq Whole Grain Rich (Exhibit A: Grain Requirements For Child Nutrition Programs)
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Sausage Silog

Email Recipe PDF Open Recipe PDF
 
Portion Size:
 
Sausage Silog

DIRECTIONS

  1. Remove product from freezer and thaw under refrigeration for 24-72 hours.
  2. Prepare turkey sausage according to one of the following cooking methods: a. CONVECTION OVEN: Preheat to 375°F. From thawed, cook for 6 minutes. (Note: This product can be cooked from frozen for 9 minutes using this cook method.) b. COMBINATION OVEN: Preheat to 325°F. From thawed, cook for 5 minutes. (Note: This product can be cooked from frozen for 6 minutes using this cook method.) c. CONVENTIONAL OVEN: Preheat to 400°F. From thawed, cook for 10 minutes. (Note: This product can be cooked from frozen for 13 minutes using this cook method.)
  3. Cook liquid eggs according to manufacturer’s instructions.
  4. In a large pan or tilt skillet, heat oil over low heat.
  5. Add minced garlic and cook, stirring occasionally, until a light golden brown.
  6. Raise heat to high and add rice to pan. Spread rice over the surface of the skillet for about 45 seconds or until rice starts to sizzle. Toss to redistribute and repeat until rice is heated through.
  7. Place sealed frozen cheese sauce bag in a steamer or in boiling water.
  8. Heat for 45 minutes or until product reaches serving temperature.
  9. Offer each student one (1) cup of garlic fried rice, 1/4 cup scrambled eggs, two (2) turkey sausage links and top with (or offer on the side) 2 tbsp. cheese sauce to provide 3.5 oz. meat/meat alternate and 2.0 oz. eq whole grain.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS
  MEASURE WEIGHT MEASURE WEIGHT
JENNIE-O® Turkey Sausage Link #614003, 160/cs 200 links
Liquid eggs 2 qt. 1 1/ 3 c. 2 tsp.
Canola oil 1 qt. 1 pt. 1/4 c.
Garlic, minced 1 pt. 1 tbsp. 1 tsp.
Whole grain brown rice, parboiled 6 gal. 1 qt.
Cheese sauce 3 qt. 1/2 c.
 
NUTRIENTS PER SERVING
Calories 495 cal Fat 29 g Saturated Fat 5 g
Trans Fat 0 g Cholesterol 176 mg Sodium 406 mg
Carbohydrates 40 g Dietary Fiber 2 g Protein 22 g
 
Turkey Sausage (2 links): 2.0 oz. Meat/Meat Alternative Whole Liquid Eggs (1.5 Tbsp): 1 oz. eq Meat/Meat Alternate (per FBG 1.5 Tbsp = 1 M/MA) Cheddar Cheese Sauce (2 Tbsp): 0.5 oz. eq Meat/Meat Alternate (per Manufacturer PFS) Brown Rice (1 cup): 2.0 oz. eq Whole Grain Rich (Exhibit A: Grain Requirements For Child Nutrition Programs)
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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