Pork DippersPork Foodservice
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)
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1Melt butter in large pan.
2Sauté onion, green pepper and garlic for 5 minutes.
3Add pork crumbles, flour and seasonings; stir well.
4Add milk and gently stir until the mixture thickens.
5Spoon the mixture into a storage container, cover and chill in the cooler for 1 hour or more.
6Crush cornflakes, place in a bowl.
7Once the meat mixture is chilled, using a #24 dipper, form into approximately 1 ¾ ounce balls.
8Dip the balls into egg.
9Roll them in the cornflakes, making sure that they are coated evenly.
10Place on a sheet pan that has been coated with non-stick cooking spray.
11The balls can be left round or flattened with a spatula to resemble "nugget" shapes.
12Bake approximately 25 minutes in a convection oven preheated to 325 degrees Fahrenheit, or until crispy.
13Hold at 140 degrees Fahrenheit or higher to serve. To maintain crispiness, do not cover.
14Serve with the student’s choice of ranch dressing, BBQ sauce, honey or other popular dipping sauces.
15Single 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.
16Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Hold at 140 degrees Fahrenheit or higher to serve.