Pigs In Spicy Blankets Recipes

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PIGS IN SPICY BLANKETS

Provided by Guy Fieri

Categories     appetizer

Time 2h15m

Yield 16 pieces

Number Of Ingredients 26



Pigs in Spicy Blankets image

Steps:

  • Make the sausage: Toast the coriander, fennel and caraway seeds in a small skillet over high heat, stirring, until fragrant, 3 to 4 minutes. Cool completely, then grind with a mortar and pestle or a spice grinder. Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper and the red pepper flakes; grind to mix. Combine the spices with the ground pork in a bowl. Add the maple syrup and mix. Cover and refrigerate 30 minutes.
  • Meanwhile, make the dough: Combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt in a food processor; pulse to combine. Add the butter and pulse 5 to 6 times (for 4 to 5 seconds each time), until the mixture resembles cornmeal. Add the mozzarella and pulse 3 to 4 times, until well combined. Add the buttermilk and process until a ball forms. Wrap in plastic wrap and refrigerate at least 30 minutes.
  • Form the sausage mixture into 16 mini sausages, about 4 inches long (use about 2 tablespoons sausage for each). Heat a large nonstick skillet over medium-high heat. Cook the sausages in 2 batches until cooked through, 4 to 5 minutes per side. Cool on paper towels.
  • Turn the dough out onto a floured surface. Sprinkle with flour, then gently pat out and roll into a 12-by-16-inch rectangle. Trim the edges to make them even. Cut the rectangle in half crosswise, then cut each half into four 3-by-8-inch strips. Cut each strip in half diagonally to form 16 long triangles. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
  • Place 1 sausage on the wide end of a dough triangle and roll up. Repeat with the remaining dough and sausages. Arrange the pigs in blankets 2 inches apart on 2 parchment-lined baking sheets. Brush the tops with the beaten egg and bake until golden, about 15 minutes.
  • Meanwhile, make the chipotle-agave mustard: Combine the agave, both mustards, the adobo sauce and a pinch of black pepper in a bowl. Serve the pigs in blankets with the mustard.

1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon caraway seeds
2 teaspoons minced garlic
1 teaspoon dried sage
Kosher salt and freshly cracked black pepper
1/2 teaspoon red pepper flakes
1 1/2 pounds ground pork
2 tablespoons maple syrup
2 cups all-purpose flour, plus more for dusting
1 tablespoon packed dark brown sugar
2 teaspoons baking powder
2 teaspoons Italian seasoning
1 1/2 teaspoons mustard powder
1 teaspoon baking soda
1 teaspoon cayenne pepper
1 teaspoon sea salt
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup shredded mozzarella cheese
3/4 cup buttermilk
1 large egg, well beaten
3 tablespoons agave syrup
3 tablespoons dijon mustard
3 tablespoons yellow mustard
1 1/2 tablespoons adobo sauce (from a can of chipotle chiles in adobo)
Freshly ground black pepper

PIGS IN A BLANKET WITH SPICY HOT DIP

Provided by Alex Guarnaschelli

Time 1h30m

Yield 55 pieces

Number Of Ingredients 9



Pigs in a Blanket with Spicy Hot Dip image

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.

2 pounds (about 55 pieces) mini hot dogs
2 large egg yolks
All-purpose flour, for rolling the pastry
One 17 1/2-ounce box frozen puff pastry, thawed
Spicy Hot Dip, recipe follows
4 tablespoons dry mustard powder
4 tablespoons Dijon mustard
2 tablespoons honey
1 to 2 tablespoons hot sauce, such as Tabasco

PIGS IN SPICY BUTTERMILK BLANKETS

Provided by Guy Fieri

Time 2h15m

Yield 20 pigs

Number Of Ingredients 29



Pigs in Spicy Buttermilk Blankets image

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.

Pork Sausage, recipe follows
2 cups all-purpose flour, plus more for bench
1 tablespoon dark brown sugar
2 teaspoons baking powder
2 teaspoons Italian seasoning
1 1/2 teaspoons mustard powder
1 teaspoon baking soda
1 teaspoon cayenne pepper
1 teaspoon sea salt
4 tablespoons unsalted butter, cold, cut into 1/4-inch cubes
1 cup shredded mozzarella cheese
3/4 cup buttermilk
1 egg, well beaten
Chipotle Agave Mustard, recipe follows
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon caraway seeds
2 teaspoons minced garlic
1 teaspoon dried ground sage leaves
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1/2 teaspoon red chile flakes
1 1/2 pounds ground pork
2 tablespoons maple syrup
3 tablespoons amber agave
3 tablespoons Dijon mustard
3 tablespoons yellow mustard
1 1/2 tablespoons adobo sauce, from canned chipotles
Pinch pepper

"EVERYTHING" PIGS IN A BLANKET

This quick and easy dough is worth making from scratch, but store-bought biscuit or crescent dough makes a good substitute when you're short on time.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 30 pieces

Number Of Ingredients 14



Steps:

  • Preheat the oven to 375 degrees F. Mix together the poppy seeds, garlic, onion and sesame seeds in a small bowl; set aside.
  • Whisk together the flour, sugar, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center and pour in the milk. Using a fork, stir the dry ingredients into the wet.
  • Once the dough comes together, knead it gently a couple of times on a well-floured surface. Roll out the dough to a little thinner than 1/8 inch. Cut as many 1 1/2-by-3-inch rectangles as you can. (You should get at least 30 pieces.) Place a mini hot dog onto each rectangle and roll it up, making sure the short ends overlap; seal and arrange seam-side down 2-inches apart on a baking sheet. Brush each dough-wrapped hot dog with the egg and top with 2 generous pinches of the topping.
  • Bake in the oven until golden brown, 17 to 20 minutes. Serve with mustard on the side, for dipping.

3 teaspoons poppy seeds
2 teaspoons dried minced garlic
2 teaspoons dried minced onion
2 teaspoons sesame seeds
2 cups all-purpose flour, plus more for kneading
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Fine salt
4 tablespoons cold unsalted butter, cut into small cubes
2/3 cup whole milk
30 mini cocktail hot dogs, or about 10 regular hot dogs, cut into thirds
1 egg, lightly beaten
Spicy brown mustard, for serving

GRILLED SPIRAL PIGS IN BLANKETS

With just two main ingredients-hot dogs and prepared crescent dough-you'll have a hit for your next tailgate or picnic. All-beef hot dogs are a standby, but you can make these pigs in blankets with turkey, chicken or even veggie dogs.

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 4



Grilled Spiral Pigs in Blankets image

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.

6 hot dogs
One 8-ounce tube crescent dough
Nonstick cooking spray
Ketchup and yellow mustard, for serving

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



Classic pigs in blankets image

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

8 rashers smoked streaky bacon
16 chipolatas

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