Saucijzebroodjes Pigs In A Blanket Recipes

Steps:

• Position an oven rack in the center of the oven, set a baking sheet on it and preheat to 400 degrees F.
• Toss the sausage links with the oil in a large bowl. Add the sausages to the hot baking sheet, and spread out in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.
• Meanwhile, whisk together the flour, baking powder, sugar, baking soda and 1/4 teaspoon salt in a large bowl. Grate the frozen butter on the large holes of a box grater, and add to the bowl, along with the scallions. Add the buttermilk, and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.
• Working quickly, roll the dough out into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)
• Wrap a biscuit strip around the belly of each sausage half, and place, seam-side down, at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.) Bake until golden brown, 15 to 18 minutes. Serve with maple syrup on the side.

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.

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:

• Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
• Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
• Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
• Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
• With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
• Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
• One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
• Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add the egg, shortening, salt, remaining sugar and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog., Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. , Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown.

Steps:

• Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
• If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
• Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut. Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose. Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down. Chill in refrigerator for 15 minutes. Bake until golden brown and puffed, 23 to 27 minutes.

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.

Steps:

• For Dough:
• Sift dry ingredients together.
• Cut shortening into dry mixture.
• Mix beaten egg and milk and add to the flour mixture.
• On floured surface, knead dough 8 to 10 times.
• Divide dough into 2 parts and roll each half to 1/4 inch thickness. Use a medium-sized cookie cutter to cut 15 rounds of dough from each half.
• For Filling:
• Blend all ingredients together.
• Shape 30 small rolls of meat (like link sausages).
• Assembly:
• Place 1 roll of filling in each pastry round; fold pastry over the filling and seal edges. Place on baking sheets with raised edges.
• Bake at 350 degrees for 40 minutes.
• Serve hot.

Steps:

• Preheat the oven to 375 degrees F.
• Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface.
• One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll one hot dog piece up in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet.
• Repeat with remaining ingredients, so that you have 32 pigs in a blanket. Be sure to evenly space them, as the dough will expand while baking.
• Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes.
• Serve with mustard for dipping, if using. Enjoy!

Steps:

• For the blankets: Sift dry ingredients together in a bowl.
• Cut butter in with a pastry blender.
• Mix to a soft dough with milk.
• Roll out a little thicker than a piecrust and cut into squares.
• For the filling: Season meat; add crumbs, eggs and milk.
• Fill squares with meat mixture, pinch ends together, place in a pan and bake in a preheated, moderate oven (350F) 1/2 hour until brown.

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.

Steps:

• Put frozen dough in refrigerator overnight.
• Let stand at room temperature until pliable. Cut into nine slices.
• Divide meat into nine pieces and roll each into sausage shapes.
• Butter hands and stretch dough. Wrap dough around the meat.
• Place in greased pan about and inch apart.
• Cover and let rise until not quite doubled in size.
• Bake at 350F for 30 minutes. Butter the tops while still hot.
• Makes nine servings.

Steps:

• Heat oven to 350°.
• Cook sausage according to package directions.
• Meanwhile, make pancake mix using 2 cups of pancake mix and 1 1/2 cups of milk. You want the pancake to be thinner than normal. They are easier to wrap around the sausage when they are thinner.
• Heat a non-stick griddle.
• Pour a scant 1/4 cup of batter onto the griddle. Make 12 pancakes or however many sausage you have.
• Cook pancakes until golden brown.
• Remove to a wire rack to cool.
• Wrap a pancake around a sausage and place seam side down in a greased baking dish.
• Cover with foil and bake for 15 minutes at 350° or just until heated through.
• Remove from oven and sprinkle with powdered sugar.
• Serve with syrup.