Baked Frankfurters with Sauerkraut L.Meat, Fish, and Poultry No.113
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|Yield: 100 Portions Each Portion: 2 Frank. plus 1/2 Cup Sauerkr.|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sauerkraut | 24LB 12OZ| 3.00 Gal | 1. Combine sauerkraut and water. |
|Cold Water | | 3.00 Qrt | Heat to simmer. Drain off |
| | | | excess liquid. |
|--------------------|----------|----------|-----------------------------------|
|Frankfurts, Beef, Tu| 20LB | | 2. Place 1 1/2 gal sauerkraut in |
|rkey & Chicken | | | each pan. Arrange frankfurters |
| | | | on top of sauerkraut in each |
| | | | pan. |
| | | | 3. Bake 35 to 40 minutes or |
| | | | until well heated. |
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NOTE: 1. Sauerkraut and frankfurters may be layered. Place 3/4 gal
sauerkraut in each pan; arrange frankfurters on top; cover
with remaining sauerkraut.
2. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. BAKED KNOCKWURST WITH SAUERKRAUT: Follow Step 1. In Step 2,
use 25 lb (100 each) knockwurst for frankfurters.
Follow Step 3.