Pigs In Blankets Sausage Rolls Food

PIGS IN BLANKETS SAUSAGE ROLLS

Steps:

• Unroll the puff pastry and, still on its paper lining, roll it out slightly wider and longer. Cut 3 lines lengthways to make 4 even strips of pastry. Divide each strip into 3 even pieces. Put a dot of cranberry sauce in the centre of each piece of pastry, then cut each bacon rasher into 3 pieces and use them to top the cranberry dots.
• Put one cocktail sausage crossways on each piece of bacon, then roll up the pastry so the ends just overlap. Trim off and reserve any offcuts. Put the seams underneath, then brush all over with the beaten egg and put on a baking sheet lined with compostable baking paper. Shape the offcuts into decorations, if you like, secure with more beaten egg, then chill for 20 minutes.
• Bake at 200°C/180°C fan/gas 6 for 30-35 minutes until golden and puffed, then serve with extra cranberry sauce.

ITALIAN SAUSAGE-AND-PEPPER PIGS IN BLANKETS

Steps:

• Preheat the oven to 375 degrees F. Line 1 baking sheet with foil and another with parchment.
• Toss the sausages with 1 tablespoon of the oil on the foil-lined baking sheet, and bake, flipping the sausages halfway through, until lightly browned and fully cooked, about 30 minutes. Let cool.
• Lower the oven temperature to 350 degrees F. Toss together the provolone and mozzarella in a medium bowl. Make a slit down the length of each sausage, cutting about halfway through, and fill each with 1 teaspoon pesto, 2 pepper strips and 1 scant tablespoon of the cheese mixture; reserve any remaining cheese mixture.
• Open the tube of dough, find the seam and carefully unroll the dough on a lightly floured surface. Cut 6 strips 1 1/4 inches by 12 inches. Wrap 1 strip around a stuffed sausage link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Repeat with the remaining dough strips and sausages, setting the finished rolls at least 1 inch apart on the parchment-lined baking sheet.
• Brush the rolls with the remaining tablespoon of oil. Sprinkle the tops with the reserved cheese mixture. Bake until golden brown, 20 to 25 minutes. Let cool for a few minutes before cutting each roll into 4 pieces with a serrated knife. Serve warm with warm marinara sauce on the side.

BREAKFAST CINNAMON ROLL PIGS-IN-A-BLANKET

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Put the sausage links on the prepared baking sheet and bake, turning once halfway through, until golden brown and cooked through, about 15 minutes; transfer to a paper towel to drain. Discard the parchment and reline the baking sheet with a new piece. Reduce the oven temperature to 375 degrees F.
• Separate the cinnamon rolls; reserve the icing. Flatten each roll with your fingers to a 3 1/2- to 4-inch-long oval, then wrap it around a sausage link so the cinnamon-sugar side is on the outside. Arrange the wrapped sausages seam-side down and 1/2 inch apart in 2 rows of 8 on the prepared baking sheet.
• Bake until the rolls are light golden brown, about 15 minutes. Let cool to room temperature.
• Transfer the pigs-in-a-blanket to a serving dish, drizzle with the reserved icing and serve with the maple syrup on the side for dipping.

PULL-APART PIGS IN A BLANKET

Steps:

• Slice 8 links of Buffalo chicken sausages crosswise into thirds. Unroll 2 tubes of refrigerated crescent roll sheets and cut each sheet in half lengthwise, then cut crosswise into sixths (you'll have 24 strips). Wrap a dough strip around each piece of sausage and stand them up in a 9-inch springform pan, leaving a little space between the pieces. Brush with Buffalo sauce and bake at 400 ̊, until golden brown, about 35 minutes. Serve warm with blue cheese dressing.

PIGS IN BLANKETS RECIPE BY TASTY

Steps:

• Cut the rashers in half lengthwise, and roll the sausages in them. Set aside.
• Preheat the oven to 180˚C (350˚F).
• Lay out the sheet of puff pastry and coat with some egg wash.
• Cut into 12 squares.
• In each square, sprinkle on some cheese, followed by a sausage wrapped in bacon.
• Roll in the pastry. Pierce some holes on top of each roll and coat with more egg wash. Top with black onion seeds.
• Bake for 20 minutes, or until golden brown and the sausages are cooked through.
• Enjoy!

PIGS IN A BLANKET

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F and line a baking sheet with parchment paper.
• Unroll the crescent rolls and separate into 8 triangles along the perforated edges. Cut each triangle into 3 long and skinny triangles.
• Place 1 sausage on the wide end of each triangle; roll up the triangle around the sausage, starting at the wide end.
• Place the pig in a blanket point-side down on the prepared baking sheet. Repeat the process with the remaining triangles and sausages. Brush the rolls with egg yolk. If desired, sprinkle with your topping of choice.
• Bake until golden brown, about 12 minutes. Serve with the desired sauce.

PIGS IN BLANKETS-BACON AND SAUSAGE ROLLS FOR CHRISTMAS TRIMMINGS

Steps:

• To Prepare:.
• Cut each rasher of bacon in half and stretch them with a knife; run the back of a knife along the length of each rasher of bacon to flatten and stretch them slightly - this stops them shrinking during cooking.
• Wrap one half rasher of bacon around each sausage, making sure that the seal is underneath the bacon/sausage roll. Skewer with a cocktail stick if neccessary.
• Cover them with cling film or place them in a sealed container and store them in the refrigerator until ready to cook or place them in the freezer and defrost them in the refrigerator on Christmas Eve.
• To Cook:.
• Place on a lightly greased oven tray and roast in a pre-heated oven, 200C/400F/gas Mark 5, for 25 to 30 minutes, or until the bacon is cooked and crisp.
• Set to one side and keep warm until needed.
• These can be cooked ahead of time and reheated in the oven alongside the turkey or roast potatoes for about 5 minutes.
• Serve alongside the roast turkey - I always allow 2 per person.
• If you skewer thse with a cocktail stick, they make great appetisers too! Serve with cranberry sauce as a dip.
• NOTE: If you can only get the normal size chipolata sausages, gently squeeze them in two or three places - see my photos - to make 3 or 4 smaller sausages from 1 longer one; 6 normal sized sausages will yield between 18 and 24 smaller sausages!

PIGS IN BLANKETS

Steps:

• On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
• Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.