Featured Maple Leaf Product: Skinless Turkey Dinner Sausage, FC, 114 g (#25191)
Turkey Sausage & Grilled Veggie Sub
Recipe Information
Yield
25 Servings
Portion Size
1 each (228 g/8.0 oz)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Turkey Sausage, FC, 1 each=114 g | 25 each (2.85 kg) | 25 each (6 lbs 4.5 oz) |
| Green Peppers, julienne | 500 g | 1 lb 1.6 oz |
| Red Peppers, julienne | 273 g | 9.6 oz |
| Onions, fresh, julienne | 614 g | 1 lb 5.7 oz |
| Oil, Canola | 40 ml | 2 Tbsp + 2 tsp |
| Salt, table | 5 ml | 1 tsp |
| Black Pepper, ground | 5 ml | 1 tsp |
| Oregano, dry | 10 ml | 2 tsp |
| Hot Dog Bun | 25 each | 25 each |
Method
- Thaw the cooked skinless turkey sausage the day before under refrigeration at 40'F/4'C or lower.
- Julienne the peppers and onions and place in a bowl.
- Heat canola oil in a large skillet over medium-high heat. Once it is hot, add the sliced peppers and onions. Add in the salt, pepper and oregano. Stir to coat the vegetables and occasionally for 10-15 minutes until the vegetables are tender but crisp and have caramelized. Transfer to insert pan with lid until ready to assemble turkey subs. Hold at >140'F/60'C.
- Cut about 4 slits ~0.5 cm deep on a diagonal into the turkey sausages. Brown the sausages on a grill top to ensure even browning on all sides. Heat to an internal temperature of 165'F/74'C held for at least 15 seconds. Transfer to insert pan and cover with lid. Hold at >140'F/60'C until ready to assemble turkey subs.
- Heat the buns or toast inside of hotdog buns/sub buns.
- At point of service, build the Turkey Sausage & Grilled Vegetable Subs. Place the grilled turkey sausage inside the bun and top with 30 g of grilled vegetables. May garnish with mustard and/or ketchup.
Suggested Accompaniments
Serve with potato chips, dill pickle and condiments (sides not included in nutritional information).
Nutritional Information
per 1 each (228 g/8.0 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 368 kcal |
| Protein | 23 g |
| Carbohydrates | 39 g |
| Total Fat | 16 g |
| Trans Fats | 0.49 g |
| Saturated Fat | 0.5 g |
| Total Sugars | 4 g |
| Total Dietary Fiber | 2 g |
| Calcium | 100 mg |
| Potassium | 450 mg |
| Sodium | 1040 mg |
| Iron | 4 mg |
| Vitamin A | 25.72 RE |
| Vitamin C | 9.16 mg |
| Calories from Protein | 25 % |