Simmered Frankfurters                           L.Meat, Fish, and Poultry No.116
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|Yield:  100 Portions                              Each Portion: 2 Frankfurters|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Frankfurts, Beef, Tu| 20LB     |          | 1. Place frankfurters and water   |
|rkey & Chicken      |          |          |    in steam-jacketed kettle or    |
|Cold Water          |          | 2.50 Gal |    stock pot. Cover.              |
|                    |          |          | 2. Bring to a boil; reduce heat;  |
|                    |          |          |    and simmer 10 minutes.         |
|                    |          |          | 3. Drain.                         |
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                                   VARIATION
       1. GRILLED FRANKFURTERS: In Step 1, place frankfurters on      
          lightly greased 375`F. griddle. Grill 10 minutes, turning   
          until evenly browned. Omit Steps 2 and 3.                   
       2. SIMMERED BOCKWURST: In Step 1, use 37 lb 8 oz (200 bockwurst
          sausages. Follow Steps 2 and 3. Brown lightly on 375`F.     
          griddle. EACH PORTION: 2 Sausages.                          
       3. SIMMERED BRATWURST: In Step 1, use 37 lb 8 oz (200 bratwurst
          sausages. Follow Steps 2 and 3. Brown lightly on 375`F.     
          griddle. EACH PORTION: 2 sausages.                          
       4. SIMMERED KNOCKWURST: In Step 1, 25 lb (100 each) knockwurst,
          may be used for frankfurters. Follow Steps 2 and 3.         
          EACH PORTION: 1 Knockwurst.                                 
       5. SIMMERED POLISH SAUSAGE:In Step 1, use 25 lb Polish sausage.
          In Step 2, simmer 20 minutes. Follow Step 3. Cut links in   
          4-inch lengths. EACH PORTION: 1 Piece.