Little Irish Hog Food

LITTLE IRISH HOG

Steps:

• Pound out the pork cutlets to 1/2 inch thickness.
• You can use smaller pieces of meat, and divide the ingredients accordingly.
• Mix seasonings together. Season both sides with the seasoning, just to coat lightly.
• Lay half of the corned beef on each piece of pork, to within 1/2 inch of edge.
• Spread the sauerkraut, on top of the corned beef.
• Place the cheese slices on top of this, then start rolling the meat toward the opposite end. (Like you would with cinnamon rolls).
• Secure with butcher string, in two or three places, tuck ends in if you wish.
• I use a heavy cast iron skillet, heated, with a drizzle of olive oil in the bottom.
• Cook over medium-low heat, on all four sides, rotating every 5 minutes.
• More oil may be added if necessary.
• Put a lid on and cook an additional 10 minutes.
• When all browned, and you can see the cheese start to ooze out the end, plate and let rest a few minutes before cutting away string.
• I appreciate your comments on this one!
• I may be off on the amount of filling for each one.
• ** these may be grilled also, but finish the cooking with the meat rolls placed on aluminum foil, or the goodies will run out!
• Freezes well, from the raw stage. Un-thaw before cooking.

HOGS IN BLANKETS

Steps:

• Heat oven to 350°.
• Cook sausage according to package directions.
• Meanwhile, make pancake mix using 2 cups of pancake mix and 1 1/2 cups of milk. You want the pancake to be thinner than normal. They are easier to wrap around the sausage when they are thinner.
• Heat a non-stick griddle.
• Pour a scant 1/4 cup of batter onto the griddle. Make 12 pancakes or however many sausage you have.
• Cook pancakes until golden brown.
• Remove to a wire rack to cool.
• Wrap a pancake around a sausage and place seam side down in a greased baking dish.
• Cover with foil and bake for 15 minutes at 350° or just until heated through.
• Remove from oven and sprinkle with powdered sugar.
• Serve with syrup.

PIGS IN A BLANKET FOR BIG KIDS....ALSO CALLED HOGS IN A SLEEPING

Steps:

• Preheat oven to 375.
• Open the crescent rolls and separate them down the lines into the triangles.
• Cut the sausages in half so you have 8 pieces.
• Start with the tall side of the triangle. Roll the sausage in the crescent dough, tucking the bottom point up when you start to roll. You should finish with the point. My Dad said they looked like they were wrapped up in a sleeping bag -- hence the name he gave them "Hogs in a Sleeping Bag" since it was the big smoked sausage.
• Bake them on a cookie sheet at 375 for 11-13 minutes, or until the crescnet rolls are golden.
• You can serve them with spicy mustard, honey mustard, or barbecue sauce.