Rouladen German Pigs In A Blanket Recipes

GERMAN-STYLE PIGS IN A BLANKET

Steps:

• Cut bratwurst in half lengthwise and then cut each piece in thirds. Each bratwurst will yield 6 pieces.Cook them in a nonstick pan over medium-high heat until browned. Let cool.
• Thaw puff pastry according to package directions. Roll each piece into a 9x12-inch rectangle.Using a pizza cutter, cut each piece into 8 strips that are 1 1/2-inch wide. Cut each strip into 2 shorter pieces.
• Spread about 1/2 teaspoon of mustard on each puff pastry piece.
• Place about 2 teaspoons of sauerkraut on each puff pastry piece. Top with a piece of bratwurst.
• Coat one narrow end of each puff pastry piece with egg wash. Roll puff pastry up and around sausage. The egg wash will help seal the puff pastry so that it does not pull apart as it bakes.
• Brush with egg wash and sprinkle with poppy seeds or caraway seeds.
• Place seam side down on a parchment paper-lined baking sheet. Place in refrigerator for 15 minutes.
• Preheat oven to 400 degrees.Bake for about 25 minutes, or untl golden.
• Serve with extra mustard.

REUBEN PIGS IN BLANKETS

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl; set aside.
• Unroll the crescent dough and pinch the seams together with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips. Spread about 1 teaspoon of the sauerkraut-relish mixture on each strip of dough, leaving a 1/2-inch border on one short end. Sprinkle with the cheese. Place 1 frank on each strip of dough and roll the dough around the frank, pressing lightly to seal.
• Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the dough is golden brown, about 15 minutes. Serve with Thousand Island dressing and/or mustard.

GERMAN ROULADEN

Steps:

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

PIGS IN BLANKETS (GERMAN CABBAGE ROLLS)

Steps:

• Brown ground beef and onion. Salt and pepper to taste. Drain grease. Stir together rice and browned ground beef and set aside.
• Bring a large kettle of water to a boil and remove from heat.
• Carefully remove 16 leaves from the head of cabbage and put leaves in the water and let set until wilted.
• Remove a leaf from the water with tongs, take a good sized tablespoon of the hamburger-rice mixture into the leaf and wrap leaf around the burger mixture. May need to secure with a toothpick to keep closed.
• Place in a greased 9x13 pan.
• Repeat with remaining leaves and burger mixture.
• When you have used all the mixture, pour tomato juice and water over top of cabbage rolls.
• Cover and bake for an hour at 325.

BOB'S PIGS IN BLANKETS

Steps:

• 1. Partially freeze round steak. Trim off fat
• 2. Cut up meat into 3/4" to 1" strips about 3 inches long. Pound strips to 1/8" thickness.
• 3. Lay out strips on table, springle lightly with pepper and onion salt. Cut bacon in half legnthwise and then about 2 to 3 inches long. Lay a piece of bacon on each strip of round steak. Roll each strip up, end to end fairly tightly and push toothpick through to secure.
• 4. Brown pigs in grease over medium high heat. (I use bacon grease)
• 5. Dice onion and cook in pot until slightly glassy and add sifted flour. Add water stirring slowly to start gravy.
• 6. Then put pigs back in pot. Add water to cover pigs and simmer 2 to 3 hours. Add flour or cornstarch to thicken gravy and kitchen bouquet to darken.