Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Sausage and Peppers

Sausage and Peppers


  • 1 ounce BRICKFIRE BAKERY® bread garlic toast baked slice average 120/1.4 ounce frozen, grilled (#63356)
  • 6 ounces sausage Italian link sweet cut 5" average 4-4.5 ounce frozen (#K2490)
  • 1/8 ounce VILLA FRIZZONI® cheese Parmesan shredded fancy bag, refrigerated (#70947)
  • 1/8 ounce basil fresh, sliced thin (#77800)
  • 1/4 teaspoon seasoning Italian coarse (#25972)
  • 1/8 teaspoon oregano leaves whole (#24252)
  • 1 ounce tomato cherry bulk fresh, sliced in half (#25686)
  • 1/2 tablespoon base chicken gourmet paste (#12208)
  • 1 tablespoon VILLA FRIZZONI® oil olive extra virgin in tin (#23158)
  • 1/8 ounce onion yellow jumbo US #1 fresh, sliced thin (#14096)
  • 1/2 ounce pepper bell red medium #1 fresh, sliced thin (#13706)
  • 1/2 ounce pepper bell green medium #1 fresh, sliced thin (#13688)
  1. In a small sauce pan add the chicken base with 1/2 cup of water and oregano, then reduce by 20%.
  2. Meanwhile, grill the sausages.
  3. In a hot sauté pan add the olive oil, onion and both peppers. Cook for 3 minutes.
  4. Add the tomatoes and Italian seasoning. Cook until the tomatoes are blistered.
  5. Serve all the ingredients in a large, shallow bowl.
  6. Top the sausage off with the basil. Garnish and serve with grilled garlic bread.

No video selected.