HUNGARIAN PIGS IN THE BLANKET, MARANITOS HUNGAROS ENVUELTOS, SORMA OR TOLTOTTKAPOSZTA
I have told you all about my Mexican grandmother, Maria and her wonderful recipes. Now I am going to tell you about my other grandmother, Julia, My dad's mother. She was born in Budapest Hungary. She would always have a most delicious meal or dessert on the stove or in the oven. She like my grandmother, Maria, was an excellant...
Provided by Juliann Esquivel
Categories Beef
Time 3h50m
Number Of Ingredients 18
Steps:
- 1. Fill very large heavy pot with about 16 ounces of water. Add a few grains of salt to the water put on stove to boil. Take large head cabbage and cut the core leval so the cabbage will stay sitting core side down in the pot. Cover and steam for about five minutes. Remove cabbage from the pot onto a large baking pan, like a lasagna pan. Slowly remove the leaves whole making sure not to tear them. This takes a while do all the cabbage like this when you get to some of the leaves that are hard again put cabbage head back into the pot and steam for about four minutes more until leaves start to soften. Again remove head to the large pan careful not to burn yourself. Remove the leaves very gently so they do not tear. Do not throw the large outer leaves nor the small leaves (inner part) of the cabbage away. Save them when you have taken all of the leaves off set them all aside. Leaves should be pliable and soft enough to roll around a ball of ground meat.
- 2. Next take your salt pork or you can use thick bacon if you dont have salt pork and render down in a large heavy pot. When the salt pork or bacon gets crisp remove from the pot to a seperate dish. In the rendered fat left in the pot add one of the diced onions and the mashed garlic saute until the onion is limp. Now add the mashed tomatos and the tomato juice. Now add the tablespoon of sugar, 1 teaspoon of salt, the peppercorns and the bay leaves. Simmer this sauce with the broken down tomatos in it for 5 minutes. While the sauce simmers go to the next step.
- 3. In a large bowl combine and mix both of the ground meats. Add remaining diced onion, the paprika, 1 teaspoon salt, ground black pepper, raw rice, and the eggs. Mix well with your hands so as to incorporate everything very well. Let sit for a bit about five minutes. While the meat is resting open package of sauerkraut put in a colander or strainer and rinse under cool water. Leave over a bowl so the sauerkraut drains well.
- 4. Now take your meat and and roll about the size of a meatball in your palm, next take a cabbage leaf and put the meat at the base of the cabbage leaf and flatten the meat ball so it looks more like a sausage and roll the cabbage leaf around the meat. Continue to roll around the meat and then if the sides are to long take a knife and cut the sides down a little and then tuck each side of the cabbage leaf into the roll. Set the rolls in a pan seam side down. Do all of them like this until you have used all of the ground meat and used all of the cabbage leaves. There is always all the little ends that you cut off put them aside and the large outer leaves that you have saved and the inner small cabbage leaves.
- 5. Now you are going to assemble everything together. In a very large cooking pot. First get two ladlefuls of sauce and pour into the bottom of the pot. Begin to lay your little cabbage rolls all around on top of the sauce. Next get a handfull of the sauerkraut and sprinke over the cabbage rolls. Now get the crispy salt pork or bacon and lay the pieces over the cabbage rolls. Now get two more laddles of sauce and pour over the bacon and cabbage rolls. Now take more cabbage rolls and lay across the other rolls using them all. Now take some more of the saurkraut and sprinke over the cabbage rolls. Add another two ladlefulls of sauce over the rest of the rolls and take all of the pieces of cut up cabbage pieces and sprinkle over the rolls. Now take the the small cabbage leaves and cover all of the rolls. Put some more sauce over them and finally take the large outer leaves cover the small leaves if there is any sauce left pour over the top. Cover with a tight lid and over a low flame cook for two and half hours. do not uncover or disturb while cooking. After the time has passed check one cabbage roll cut in half if the rice is cooked cabbage rolls are done.
- 6. Sometimes my grandmother Julia would slice up delicious Hungarian sausage and cook it in the pot with the cabbage rolls. It is very hard to find hungarian sausage around here if you can find it it gives the pigs a wonderful flavor. Serve with crusty bread and cold beer. Delicious. Enjoy
PIGS IN A BLANKET
For decades, pigs in a blanket have been a staple on the cocktail-party circuit. The little sausages are the easy part. It's the pastry which, at its finest, should approximate buttery, flaky French puff pastry or pâte feuilletée. Suppose you could make decently flaky puff pastry in minutes? Christian Leue, the manager of La Boîte, a spice emporium in New York, has developed just such a marvel. And it works.
Provided by Florence Fabricant
Categories easy, snack, finger foods, appetizer
Time 3h30m
Yield 48 pieces
Number Of Ingredients 6
Steps:
- Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
- Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
- Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
- Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
- Heat oven to 350 degrees. Line a baking sheet with foil.
- Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
- Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.
HUNGARIAN PIGS IN BLANKET
Make and share this Hungarian Pigs in Blanket recipe from Food.com.
Provided by jim_mcke
Categories One Dish Meal
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- steam cabbage until soft enough to fold.
- mix onion rice pork paprika and salt. place small amount of mixture on each cabbage leaf and roll tightly.
- In a large pan alternate layers of sauerkraut and cabbage rolls. Cover all with tomato juice.
- Cook @ 350 2-3 hours.
Nutrition Facts : Calories 496.8, Fat 24.4, SaturatedFat 8.9, Cholesterol 106.7, Sodium 663.4, Carbohydrate 35.9, Fiber 6.8, Sugar 9.6, Protein 34.5
CLASSIC PIGS IN BLANKETS
Everybody loves this traditional Christmas side dish and we've got three tasty twists including black pudding, butternut squash and chestnuts - you choose!
Provided by Miriam Nice
Categories Side dish
Time 45m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 213 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
PIGS IN A BLANKET
These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. -Linda Young, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.
Nutrition Facts :
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PIGS IN A BLANKET WITH SPICY HONEY MUSTARD SAUCE
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory AppetizersCalories 134 per serving
- Preheat the oven to 375°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
- Using a paring knife, make a few small cuts into the casing of each cocktail sausage to prevent them from splitting in the oven.
- Dust a clean work surface with flour and place one of the sheets of puff pastry on top. Sprinkle the pastry with flour as well. Using a rolling pin, roll the dough into a 12-inch square, flattening the seams with the rolling pin as you go. Using a pizza cutter or sharp knife, trim the edges so that they are straight. Cut the pastry into a grid, with strips about 1-1/4 inches wide and 2-1/4 inches long. You’ll be making about 8 vertical cuts and 4 horizontal cuts in the pastry (see the picture above for a visual reference; you'll need at least 40 strips and you may have extra).
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