Pigs In Spicy Blankets Food

PIGS IN A BLANKET WITH SPICY HOT DIP

Steps:

• Use a paring knife to cut 2 to 3 diagonal slashes in each of the hot dogs.
• Whisk the egg yolks with a splash of cold water in a small bowl for the egg wash.
• Sprinkle some flour on a flat surface. Roll out the puff pastry sheets one at a time and cut strips that are about three-quarters of the thickness of the hot dogs. Roll each hot dog in a single layer of pastry and use some egg wash to seal them shut. Place each wrapped piece seam-side down on a baking sheet, leaving some distance between each for even browning. Refrigerate for at least 30 minutes.
• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the pastry is golden brown, 25 to 30 minutes. Serve with Spicy Hot Dip on the side.
• Whisk the dry mustard with 1/2 cup warm water in a medium bowl until smooth. Whisk in the Dijon mustard, honey and hot sauce.

PIGS IN SPICY BUTTERMILK BLANKETS

Steps:

• Preheat the oven to 375 degrees F. Line baking sheets with silicone mats or parchment paper.
• Form the Pork Sausage into 20 hot dog shapes, about 1/2 cup each, 4 to 5 inches long and 1 1/2 inches in diameter. Heat a nonstick skillet over medium-high and cook the sausages until evenly browned and cooked through, 3 to 4 minutes per side. Set on a paper towel-lined plate to cool completely.
• In the bowl of a food processor fitted with the bottom blade, add the flour, sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt and pulse 3 to 4 times for 4 to 5 seconds each time to combine. Add the butter cubes and pulse 5 to 6 times for 4 to 5 seconds each time until the mixture resembles cornmeal. Add the mozzarella cheese and pulse again, 3 to 4 times for 4 to 5 seconds each time until well combined. Add the buttermilk and process until a dough ball forms.
• Flour a work surface and turn the dough ball out onto it. Sprinkle lightly with flour and gently pat out and roll into a 10 by 15-inch rectangle. With a bench knife or pizza wheel, trim the edges to make even. Cut this in half lengthwise and again in half the short way. Cut the dough in 5 even cuts the short way to create a rectangle that is 2 squares deep on the short end and 5 squares along the long end. Cut these 5 by 3-inch squares into triangles; you should have 20 squares.
• Add the cooled sausages to each fat end of the triangle. Roll up, tucking the thin end under and place on the prepared baking sheets 2 inches apart. Repeat with the remaining triangles and sausages.
• Brush the tops with the beaten egg and place in the oven. Bake until golden brown, about 16 minutes. Serve immediately with Chipotle Agave Mustard.
• In a small skillet over high heat, add the coriander, fennel and caraway seeds. Toast, stirring frequently, until fragrant and lightly browned, 3 to 4 minutes. Remove to a small plate to cool.
• Once the spices have cooled completely, add to a mortar and grind with the pestle until powdery. Add the garlic, sage, salt, pepper and red chile flakes and grind to mix and combine. Add the spices to the ground pork.
• Add the maple syrup to the ground pork and incorporate with your hands, combining well. Cover and refrigerate for 30 minutes.
• Add all the ingredients into a bowl and stir to combine. Cover with plastic wrap and refrigerate until needed. Will keep for 1 week.

PIGSKINS IN BLANKETS

Steps:

• Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle. Cook the pieces in a large nonstick skillet over medium heat until the skin is crisped and some of the fat has been released, about 5 minutes. Transfer the kielbasa to a paper towel-lined plate to cool.
• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll one piece of puff pastry out to form an 8- by 11-inch rectangle. Using a 3 1/2-inch round cookie cutter, cut out 6 circles from the pastry; cut the circles out as close together as possible and reserve the scraps. Repeat with the second sheet of puff pastry.
• Wrap a circle of puff pastry around each of a kielbasa, pinching the seams together to seal all the way around so no kielbasa is exposed and gently pulling on the ends to make a tapered football shape. Place on an ungreased baking sheet, seam-side down, and repeat with the remaining pastry and sausage.
• Brush the rolled sausages with the beaten egg. Use bits of the pastry scraps to make laces on each "football" by placing 1 strip lengthwise on top of each and laying 3 smaller strip crosswise over it. Press down gently to adhere and brush the laces with a bit more egg.
• Bake until the pastry is browned and crisped, 25 to 30 minutes. Serve the pigskins with mustard for dipping.

JUMBO PIGS IN BLANKETS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Working with one sausage at a time, lay a rosemary sprig on top and wrap a bacon rasher around it.
• Put the wrapped sausages on a baking sheet and drizzle with the oil. Roast for 25-30 mins, until golden brown and cooked through.

CLASSIC PIGS IN BLANKETS

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.
• Place on a baking tray and cook for 30-35 mins until golden.