GRILLED ITALIAN SAUSAGE BURGER
Yield Portion Size
| 9 lbs |
Sweet Italian bulk sausage
|
| 6 cups |
Green bell peppers, cored, 1/4-inch slices
|
| 3 cups | |
| 24 ea |
Ciabatta rolls, toasted
|
| 48 ea |
Provolone cheese slices
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 468 mg | 47% |
| Carbohydrate | 49 g | 16% |
| Cholesterol | 130 mg | 43% |
| Total Fat | 50 g | 77% |
| Iron | 4 mg | 20% |
| Potassium | 138 mg | 0% |
| Calories | 822 kcal | 41% |
| Sodium | 1979 mg | 82% |
| Protein | 45 g | 91% |
| Polyunsaturated Fat | 0 g | 2% |
| Saturated Fat | 24 g | 118% |
| Sugars | 6 g | 1% |
| Vitamin C | 29 mg | 48% |
| Vitamin A | 766 iu | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Shape Italian sausage into 24 (6-ounce) patties; refrigerate until service.
-
Step 2
Sauté green peppers on an oiled flat top grill for 8 to 10 minutes or until tender.
-
Step 3
Hold for service.
-
Step 4
To make ONE PORTION: Cook sausage patty on an oiled flat top grill for 3 minutes per side or until internal temperature reaches 165°F.
-
Step 5
Spread one tablespoon Angela Mia® Pizza Sauce on bottom half of ciabatta roll; top with sausage patty and two slices provolone cheese.
-
Step 6
Place under salamander until cheese is melted.
-
Step 7
Top with 1/4 cup green peppers and one tablespoon Angela Mia® Pizza Sauce; replace roll top.
You May Also Like
WILD MUSHROOM BURGUNDY SAUCE
FIRE ROASTED QUESADILLA
MARGHERITA POTATOES
CREMINI, THYME AND SHALLOT SAUCE
Related Products
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch now
Our Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 Catalog
Culinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more