Posh Piggies Recipes

Steps:

• Cut 1 lb sweet Italian sausage links into 36 half-inch slices.
• Brush a sheet of thawed frozen puff pastry with a beaten egg and cut 36 circles of pastry using a 1 1/4 inch fluted cutter.
• Top each sausage round with a pastry circle and sprinkle with sesame seeds. Skewer each stack with a toothpick and place on a baking sheet.
• Bake in a 400 degree oven until pastry is golden, 18-20 mins.
• Serve with Apricot Mustard Dip: stir together the 6 tbsp Dijon mustard and 2 tbsp mayonnaise and 1/4 cup apricot jam.

Steps:

• 1. Defrost pastry in refrigerator overnight. Preheat oven to 400 degrees. Unfold pastry on a lightly floured board. Cut each piece in half length-wise and brush top and sides with mustard. Divide sausage in 4 pieces. Starting at the long end place one piece of sausage on pastry and roll up tightly. Brush water on end of log and seal tightly. Roll remaining sausage and pastry the same way.
• 2. Place rolled pastry logs on baking sheet covered with parchment paper. Brush each roll with egg wash made of beaten egg mixed well with milk or water. Lightly score each roll diagonally with a knife to indicate 7 pieces from each roll. Do not cut through pastry, just score so cutting is easy later. Bake for 20-25 minutes until browned. Slice and serve immediately with Marinara sauce or more mustard.

Steps:

• 1. Bring a large stock pot (12 quart) of water to boil. Core the cabbage and place upside down in the boiling water. ( or freeze head of cabbage the night before, thaw, and will be already softened ready to stuff. After about 5 minutes of blanching, drain cabbage upside down. Begin cutting each leaf from the core, drain on paper towels. Use whatever method might work better for you.
• 2. Carefully remove hard center vein, for easier rolling of the cabbage.
• 3. Chop whatever cabbage is remaining; scatter in the bottom of a 9 x 13 baking dish or larger. Set aside
• 4. Mix tomato soup with brown sugar, lemon juice vinegar, allspice, salt, crushed tomatoes and 1 1/2 cans of water. Feel free to taste and make sweeter or sour by adding more sugar or vinegar. I always make 1 1/2 times the sauce - we like to have plenty to drizzle over mashed potatoes. I don't like dry cabbage rolls either. Pour a thin layer over the cabbage on the bottom of the casserole.
• 5. Par cook 1 cup of rice in 1 cup of water and 1 tsp of salt for about 6 minutes. set aside. ( you don't want the rice completely cooked.)
• 6. Mix rice with ground beef, par cooked onion, eggs, Worcestershire sauce ,ketchup, paprika, salt and pepper.
• 7. One by one, take a cabbage leaf and cut any hard core at the bottom of the leaf out with by making a small triangle. Place about 1/3 cup or handful of the filling on the leaf, and roll and tuck from the top down. Place in rows in the pan, nice side up.
• 8. Cover with remaining sauce. Cover with foil. If you have leftover meat, make small meatballs and place all around where you have room. Bake 2 - 2 1/2 hours at 325 degree F.
• 9. Note: I sometimes rinse a bag of sauerkraut, drain well, and add that to the bottom of the baking dish. Add a little cracked black pepper, then cover with a small amount of sauce. Then lay my rolls on top... This particular time I did...

Steps:

• Brush a sheet puff pastry with the beaten egg. Cut 36 circles cut from puff pastry with a 1 1/4-inch fluted cutter.
• Top each sausage round with a pastry circle and sprinkle with sesame seeds. Skewer each stack with a tootpick and place on a baking sheet. Bake in a 400 oven until pastry is golden, 18-20 minutes.
• Serve with Apricot Mustard Dip.
• Mix ingredients together for Apricot Mustard Dip.