Mexican Chorizo Pigs In Blankets Recipes

SAUSAGE-BISCUIT-AND-GRAVY PIGS IN BLANKETS

Steps:

• Position an oven rack in the center of the oven, set a baking sheet on it and preheat the oven to 400 degrees F.
• Toss the sausage links with the oil in a large bowl. Add the sausage to the hot baking sheet, arranging them 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, cheese, baking powder, sugar, baking soda and 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 out the dough 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 center of each sausage half and place seam-side down and 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 and/or warm gravy on the side.

MEXICAN PIGS IN A BLANKET

Steps:

• Spread two tablespoons of refried beans on each flour tortilla.
• Beat softened cream cheese. Add taco sauce and beat until smooth. Spread 1/4 cup of the mixture over the refried beans on each tortilla.
• Top each tortilla with one tablespoon of diced green chiles.
• Cut tortillas into 16 triangles.
• Roll a mini cocktail sausage in each triangle. Place on parchment covered baking sheet.
• Spray with cooking spray. Top with a small pinch of shredded cheese.
• Bake at 400°F for 9-12 mins.
• Mash two ripe avocados with a fork. Stir in guacamole seasoning mix.

MEXICAN CHORIZO PIGS IN BLANKETS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil.
• Toss the chorizo with 1 tablespoon of the oil on the prepared baking sheet, and bake, turning the chorizo halfway through, until fully cooked, 25 to 30 minutes. When cool enough to handle, carefully peel off the casing without breaking up the sausage.
• Meanwhile, cut open the avocado, scoop out the flesh and add it to a food processor. Add the cilantro, sour cream, lime juice, 3/4 teaspoon salt and a few grinds of pepper, and puree until very smooth. Transfer the avocado crema to a small bowl, cover and refrigerate until ready to use.
• Place a tortilla on a work surface, and spread with 2 tablespoons of the refried beans, leaving a 1/2-inch border. Sprinkle 1/4 of the Cheddar evenly on top, leaving the 1/2-inch border. Place a cooked chorizo link on the bottom edge of the tortilla, and roll up tightly. Skewer the outside edge with a toothpick to keep it closed. Repeat with the remaining tortillas, beans, Cheddar and chorizo.
• Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Place the 4 tortilla rolls in the skillet. If they start browning too quickly, turn the heat down to medium-low. As one side becomes golden brown, turn the rolls a quarter turn. Repeat until the rolls are crisp and golden brown all over, about 5 minutes total.
• Transfer the rolls to a cutting board, and let cool for 30 seconds. Cut each into 6 even pieces with a serrated knife. Arrange the pieces, cut-side down, on a platter. Top each with a dollop of avocado crema and some pico de gallo.

PIGSKINS IN BLANKETS

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.

CAJUN CORNMEAL-ANDOUILLE PIGS IN BLANKETS

Steps:

• For the pigs in blankets: Combine 1/3 cup warm water (110 to 115 degrees F) and the brown sugar in a medium bowl. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, cornmeal, Cajun seasoning and 1/2 teaspoon kosher salt in a small bowl. Add the flour mixture and the butter to the yeast, and mix with a fork until a dough forms.
• Turn the dough out onto a flour-dusted surface, and knead by hand until smooth, about 5 minutes, using more flour as needed. Coat the inside of a medium bowl with cooking spray; add the dough to the bowl, and cover. Let the dough rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
• Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Make a slit down the length of each andouille link, cutting about halfway through, and stuff each with 1 tablespoon shredded cheese.
• Turn the dough out onto a lightly floured surface. Roll into an 8-by-18-inch rectangle, about 1/8 inch thick. Cut lengthwise into 8 strips. Discard the 2 outer strips with the most uneven edges.
• Wrap a strip of dough around an andouille link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Set on the prepared baking sheet, and repeat with the remaining dough and andouille. Brush the tops and sides with the beaten egg. Bake until golden brown, 18 to 22 minutes.
• For the remoulade sauce: Meanwhile, stir together the mayonnaise, cornichons, mustard, ketchup, scallions and hot sauce in a small bowl. Refrigerate until ready to serve.
• To serve: Cut each pig in a blanket into 4 pieces with a serrated knife. Serve with the remoulade sauce on the side.