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| 10 x ca. 4 Liter | water |
| 18 3/4 x ca. 450 g | Polish Sausage Fz |
| 10 x ca. 450 g | Tomato Paste #2 1/2 |
| 3 Esslöffel | Garlic Dehy Gra |
| 25 x ca. 450 g | Tomatoes # 10 Can |
| 20 x ca. 450 g | onions dry |
| 2 x ca. 450 g | onions dry |
| 100 | Bun Hambgr 13OZ #102 |
| 1/4 Tasse | Salad Oil; 1 Gal |
| 1 1/2 Teelöffel | red pepper ground |
| 1/4 Tasse | Salt Table 5LB |
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1. Prepare Tomato Sauce By Following Steps 1 Through 4 Of Recipe No. L-39. Reserve For Use In Step 5.
2. Prepare Sausages According To Directions For Baked Italian Sausage Links (Recipe No. L-488-1).
3. Cut Bread Lengthwise So That The Bottom Half Is Thicker Than The Top Half Cut Loaves Crosswise Into Equal Pieces To Yield 100 Portions.
4. Place 2 Sausages Split Lengthwise On Bottom Half Of Bread.
5. Pour 1/2 Cup (1-No. B Ladle) Sauce Over Sausages. Cover With To Half Of Bread.
6. Serve Hot.
1-4, May Be Used For Pizza Sauce.
2. In Step 3, 25 Lb French Bread May Be Used. Cut In Half Lengthwise With Bottom Half Thicker Than Top. Cut Loaves Crosswise Into Equal Pieced To Yield 100 Portions.
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