Name: Raw Pork Sausage Chub
Prep time: 180 min
Total time: 600 min
Yield: 200
Ingredients: Dough; 16 lb. 10 oz. all-purpose flour; 4.4 oz. kosher salt; 3.7 oz. granulated sugar; 2.6 oz. baking powder; 12.5 lb. unsalted butter, cold, cubed; approx. 0.78 gallons ice water (added gradually); 25 large eggs, for egg wash (or about 2.7 lb. liquid whole egg); approx. 1.6 cups water, for egg wash; Filling; 25 lbs. Jones Dairy Farm All Natural Pork Sausage Chub; 8.3 lbs. yellow onion, diced; 12.8 oz. unsalted butter; 6.25 lb. sharp cheddar, shredded; 1/2 cup packed fresh thyme leaves; 2.2 oz. kosher salt; 2 tablespoons black pepper; Mango Hot Honey; 9.4 lb. honey; 4.5 lb. mango, diced (fresh or frozen); 3/4 cup hot sauce; 1 1/2 cup + 1 1/2 tablespoon lime juice; 1 tablespoon kosher salt

Directions

Use a paddle attachment, not a dough hook. Combine flour, salt, sugar, and baking powder on low; add cold cubed butter and mix just until pea-sized crumbs form. Stream in ice water gradually until the dough just clumps together — stop there. Divide, wrap, and chill.
Caramelize onion, then brown the sausage in the same pan (a large stockpot or tilt skillet works at this volume). Cool in shallow hotel pans — 135°F→70°F within 2 hrs, then 70°F→41°F within 4 more — before folding in cheddar, thyme, salt, and pepper.
Roll and cut into 5″ rounds. Portion filling with a #40 disher scoop (~1.5 tbsp) for consistency. Egg wash, fold, and crimp by hand — a manageable line for 200 units.
Bake at 400°F for 25–30 minutes across ~9 sheet pans, rotating racks partway for even color. Standard commercial oven, no rack/conveyor oven
required at this volume.
Combine honey, mango, hot sauce, and lime juice in a saucepan; simmer until reduced, mashing the mango as it softens, then blend smooth. Stir in salt. Fresh or frozen mango both work.

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