Gridiron Grill: Southwest Chicken Sausage

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Chef Chris DeJohn from Centerplate shows us how to make Southwest Chicken Sausage.

1 each chicken, New Mexico, 5/1 sausage
1 each Dog, 10" Bun
2 Oz. peppers and onions
1 each 3# orange boat
1 each Liner, Brown paper
.1 each invesco condiments



1.    Sausage should be cooked in a steamer or in boiling water for 10 - 15 minutes (thawed), on a flat top grill, charbroil grill, an oven or roller grill on the medium high setting so the Sausage do not burn.

    2.    Sausage must be heated to an internal temperature of

165ºF for 15 seconds.

    3.    Sausage can be cooked and then placed on the roller grill when business

velocity demands.

      4.    Always, keep Sausages on the roller grill for display when applicable.

        5.    Rotate older Sausages to the serving area of the grill as you add Sausages on the grill to cook


    6.    Using tongs and gloved hands, place a Sausage bun and then place into white 2# boat.

Food Safety:8.    Cook Sausages to and internal temperature of 165º F for 15 seconds.

    9.    Sausages must be held hot at an internal temperature of 135º F or

above and for no more than 4 hours.

If internal temperature falls below 135º F

during this period the Sausage must be reheated to an internal temperature of

165º F for 15 seconds and then held at 135º F or above.

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