• 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 tablespoons basil (dried)
  • 3/4 tablespoon pepper
  • 5 cups milk
  • 5 quarts corn flakes
  • 12 eggs (beaten)


  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.
  15. 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.
  16. Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Hold at 140 degrees Fahrenheit or higher to serve.
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