Giant Pigs In Blankets Recipes
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!!
GIANT PIG-IN-A-BLANKET
This slice-and-serve pig-in-a-blanket is gigantic indeed. Stuffed with breakfast sausage and ham and rolled in crescent dough, it's great for game day or even for breakfast.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
- Remove the plastic packaging from the sausage while keeping it together in its original shape. On a work surface, gently roll the sausage log back and forth into a 10-inch log. Transfer the log to the prepared baking sheet and bake until browned and cooked to 155 degrees F, about 25 minutes; transfer the sausage to paper towels to drain. Discard the parchment and reline the baking sheet with a new piece.
- Arrange the ham slices side by side and overlapping by 1 inch on a cutting board to form a 9-inch-long rectangle. Place the sausage log parallel to one long end of the rectangle and roll the sausage up in the ham. Place the crescent dough sheet on a cutting board and pinch the perforated seams closed so the dough is solid. Arrange the ham-wrapped sausage parallel with one short end of the dough sheet and roll it so that the dough wraps around the sausage completely.
- Transfer the pastry-wrapped sausage to the prepared baking sheet seam-side down, brush with the egg mixture and sprinkle with the poppy seeds. Bake until the pastry is golden brown and cooked through, 15 to 20 minutes. Transfer to a cutting board and slice. Serve with honey mustard for dipping.
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