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Pork Dippers

Ingredients

  • 1/2 cup margarine OR butter
  • 5 cups onion minced
  • 5 cups green bell pepper minced
  • 1 cup garlic minced
  • 3 3/4 quarts pork sausage crumbles fully cooked
  • 1 1/4 cups flour
  • 3 TBL basil dried
  • 3/4 TBL pepper
  • 5 cups milk
  • 5 quarts corn flakes
  • 1 dozen eggs beaten

Method

  1. Melt butter in large pan.
  2. Sauté onion, green pepper and garlic for 5 minutes.
  3. Add pork crumbles, flour and seasonings; stir well.
  4. Add milk and gently stir until the mixture thickens.
  5. Spoon the mixture into a storage container, cover and chill in the cooler for 1 hour or more.
  6. Crush cornflakes, place in a bowl.
  7. Once the meat mixture is chilled, using a #24 dipper, form into approximately 1 ¾ ounce balls.
  8. Dip the balls into egg.
  9. Roll them in the cornflakes, making sure that they are coated evenly.
  10. Place on a sheet pan that has been coated with non-stick cooking spray.
  11. The balls can be left round or flattened with a spatula to resemble "nugget" shapes.
  12. Bake approximately 25 minutes in a convection oven preheated to 325 degrees Fahrenheit, or until crispy.
  13. Hold at 140 degrees Fahrenheit or higher to serve. To maintain crispiness, do not cover.
  14. Serve with the student’s choice of ranch dressing, BBQ sauce, honey or other popular dipping sauces.

Cooling CCP
:
Single layer dippers on a sheet pan. Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40 degrees Fahrenheit within 4 hours.

Reheating CCP:
Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Hold at 140 degrees Fahrenheit or higher to serve.


Servings: 50
Portion Size: 2 dippers
Food Exchange: 1 bread; 2 meats; ½ vegetable

Total Calories ........... 230
Total Fat ................ 13g
Saturated Fat .......... 4.5g
Cholesterol................ 65mg
Carbohydrate.......... 18g
Fiber ................. 1g
Protein..............  10g
Sodium ............... 540mg
Vitamin A .............  10%
Vitamin C ........... 35%
Calcium .................. 6%
Iron.................  20%