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.
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