Grilled Spiral Pigs In Blankets Recipes

Steps:

• For the pigs in blankets: Combine 1/3 cup warm water (110 to 115 degrees F) and the brown sugar in a medium bowl. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, cornmeal, Cajun seasoning and 1/2 teaspoon kosher salt in a small bowl. Add the flour mixture and the butter to the yeast, and mix with a fork until a dough forms.
• Turn the dough out onto a flour-dusted surface, and knead by hand until smooth, about 5 minutes, using more flour as needed. Coat the inside of a medium bowl with cooking spray; add the dough to the bowl, and cover. Let the dough rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
• Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Make a slit down the length of each andouille link, cutting about halfway through, and stuff each with 1 tablespoon shredded cheese.
• Turn the dough out onto a lightly floured surface. Roll into an 8-by-18-inch rectangle, about 1/8 inch thick. Cut lengthwise into 8 strips. Discard the 2 outer strips with the most uneven edges.
• Wrap a strip of dough around an andouille 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. Set on the prepared baking sheet, and repeat with the remaining dough and andouille. Brush the tops and sides with the beaten egg. Bake until golden brown, 18 to 22 minutes.
• For the remoulade sauce: Meanwhile, stir together the mayonnaise, cornichons, mustard, ketchup, scallions and hot sauce in a small bowl. Refrigerate until ready to serve.
• To serve: Cut each pig in a blanket into 4 pieces with a serrated knife. Serve with the remoulade sauce on the side.

Steps:

• Soak 6 wooden skewers in water for 15 minutes.
• Prepare a grill for indirect heat. (For a gas grill, turn one burner on each far side to medium heat and the middle burners to low; for a charcoal grill, bank the coals on one side of the grill.) A grill thermometer should read 325 to 350 degrees F.
• Tear off a long piece of foil and fold into thirds so it's about the size of a baking sheet. Spray the foil with cooking spray.
• Push the hot dogs onto the skewers so the hot dogs are flush with the top. Use a sharp paring knife to cut a spiral (4 or 5 rings total) along the hot dog, cutting all the way down to the skewer. Gently pull the hot dog down to open up the spiral.
• Unwrap the crescent dough. Cut it crosswise into 6 pieces. Roll each piece into a snake 8 to 9 inches long. Press one snake into the cut spaces in each spiral, wrapping it as you go and tucking in the ends.
• Set the foil on the indirect (low) heat part of the grill and add the hot dogs, leaving some space between each. Grill, covered, until the bottoms of the dogs are golden and top of the dough is set, 5 to 6 minutes. Flip the skewers and cook until the bottom is browned again, 5 to 6 minutes more. Flip once more to an unbrowned side and grill until the dough is cooked through, 5 to 6 minutes more.
• Transfer the pigs in blankets to a platter and serve with ketchup and mustard.

Steps:

• Cut four 4-ounce bratwurst or knockwurst sausages into 6 rounds each. Stretch 1/2 pound pizza dough into a 6-by-12-inch rectangle; cut crosswise into 12 strips, then cut each strip in half. Wrap each strip around a sausage round and place on a parchment-lined baking sheet; brush the dough with beaten egg and sprinkle with poppy seeds. Bake at 400 degrees F until golden brown, 12 to 15 minutes. Serve with mustard.

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200 degrees F.
• Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of bread into a 2-by-4-inch rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of bread around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
• Melt 2 tablespoons butter in a large nonstick skillet over medium heat. When it begins to brown and foam, add 6 of the bread-wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 2 tablespoons butter and repeat with the remaining 6 sausages. Dust with confectioners' sugar and serve with maple syrup.

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.