- 1/2 cup margarine (OR butter)
- 5 cups onions (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 tablespoons basil (dried)
- 3/4 tablespoon pepper
- 5 cups milk
- 5 quarts corn flakes
- 12 eggs (beaten)
- Melt butter in large pan.
- Sauté onion, green pepper and garlic for 5 minutes.
- Add pork crumbles, flour and seasonings; stir well.
- Add milk and gently stir until the mixture thickens.
- Spoon the mixture into a storage container, cover and chill in the cooler for 1 hour or more.
- Crush cornflakes, place in a bowl.
- Once the meat mixture is chilled, using a #24 dipper, form into approximately 1 ¾ ounce balls.
- Dip the balls into egg.
- Roll them in the cornflakes, making sure that they are coated evenly.
- Place on a sheet pan that has been coated with non-stick cooking spray.
- The balls can be left round or flattened with a spatula to resemble "nugget" shapes.
- Bake approximately 25 minutes in a convection oven preheated to 325 degrees Fahrenheit, or until crispy.
- Hold at 140 degrees Fahrenheit or higher to serve. To maintain crispiness, do not cover.
- Serve with the student’s choice of ranch dressing, BBQ sauce, honey or other popular dipping sauces.
- 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.
- Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Hold at 140 degrees Fahrenheit or higher to serve.