FRENCH TOAST PIGS IN BLANKETS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 12 pieces
Number Of Ingredients 11
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.
PIGSKINS IN BLANKETS
Easy to throw together, these festive hors d'oeuvres are the suited-up tailgate version of the cocktail-party favorite.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
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.
GIANT PIGS IN A BLANKET
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the crepe: In a medium mixing bowl, whisk the eggs until smooth. Add the flour in parts, then slowly add the milk, sugar, melted butter and salt. Let rest for 30 minutes.
- Add 1/2 cup of the batter to a 12-inch nonstick skillet and cook crepe on one side for 2 to 3 minutes before flipping. Repeat for the remaining batter.
- For the chutney: In a saute pan, over medium heat, melt half of the butter. Add the wine, brown sugar, cinnamon, apples, star anise, cloves and salt and pepper. Allow this mixture to cook and reduce/fuse the flavors together for 20 minutes. Then add the remaining butter.
- For the sausage: Heat an oiled cast-iron pan over medium heat and brown the sausage on all sides until cooked through, about 8 minutes, then remove and reserve. Add the sage to the hot sausage grease until crisp, 10 to 15 seconds, and remove to paper towel with a slotted spoon.
- For the sandwich build: Lay out the warm crepes and place a sausage in the center, add a dollop of mascarpone on top and roll like a pig in a blanket. Place some apple compote on top and garnish with some fried sage-kill it with a knife and fork!!
PIGS AND MUSTARD GREENS IN A BLANKET
As a kid, I would always look forward to eating pigs in a blanket around the holidays. I am always looking for fun ways to incorporate vegetables into my recipes these days, so in this recipe I use a mustard green filling along with the smoked mini links as a play on the use of the classic mustard application. The addition of black mustard seeds give a beautiful texture and flavor to elevate this fun holiday classic.
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside.
- Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes.
- To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through.
- For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed.
- Plate the pigs in a blanket and serve with the chive Dijonaise.
PICKLES IN A BLANKET
Okay, don't let the title scare you. THESE ARE GREAT appetizers even though the ingredients are a little strange. I make them all the time for almost any occasion which we need an interesting "snack". Kids really like them because of the pickles. Make sure that when you are rolling them up, that you roll tightly before inserting toothpick.
Provided by Sherrybeth
Categories Very Low Carbs
Time 25m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- In medium sized bowl, combine the cream cheese, picante sauce and pecans; blending well.
- Take one slice of ham and spread a light layer of the cream cheese mixture onto the ham slice.
- Beginning at one of the short ends, place a pickle and roll up tightly.
- Once you get to the other end, place toothpicks in approximately 1/2 inch spaces.
- I use 5 toothpicks per rollup.
- Slice between toothpicks resulting in bite sized rollup.
- Refrigerate until time to serve.
PIGS IN A BLANKET
Kids love this one. My mom made it for me as did her mom. If making for a small child, cut the hot dogs into fourths length wise. The cheese is always optional.
Provided by Brandie2134
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
- Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 24.8 g, Cholesterol 57.1 mg, Fat 31.8 g, Fiber 0.3 g, Protein 17.1 g, SaturatedFat 14.3 g, Sodium 1760.4 mg, Sugar 5.2 g
PIGS IN BLANKETS
An incredibly easy party snack/ appetiser to make for the Holidays. Here I've served them with a simple mustard dip but you can easily go with ketchup or bbq sauce too!
Provided by Izy Hossack
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- Cut narrow strips of bacon that are just long enough to wrap once around the mini sausage/chipolata. Place seam-side down on a baking tray and bake for 15-20 minutes until the bacon is crisp and slightly browned.
- For the dip mix the mayo and mustard together until smooth then sprinkle with the smoked paprika.
- Serve the sausages warm with the dip.
Nutrition Facts : Calories 363, Fat 29.3, SaturatedFat 9.6, Cholesterol 77.4, Sodium 1252.9, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 22.4
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