Rouladen German Pigs In A Blanket Recipes

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.

ROULADEN -GERMAN PIGS IN A BLANKET

Steps:

• Trim all fat from meat and if not pounded flat by your butcher, take a metal or wooden cooking mallet and pound the steak until the tissues are broken down and it is pretty thin.
• Cut steak into long thin strips.
• Season flour with salt and pepper.
• Arrange an assembly line for preparation for ease of rolling.
• On each piece of steak, place a dab of mustard and rub it along the steak.
• Add a piece of bacon.
• Add a piece of pickle slice.
• Sprinkle a dab of marjoram.
• From one end of the steak, start rolling the steak, bacon, pickle until completely rolled and secure with toothpicks or string.
• Continue until all steak is rolled.
• Dredge rolls of steak into flour until coated.
• Heat oil in deep fryer pan.
• Brown steak until browned.
• Transfer to casserole dish.
• Continue browning and transferring into casserole dish until done.
• Preheat oven to 350°F.
• Stir and scrape up any browned bits left in frying pan and slowly add 2 cups of beef broth.
• Sprinkle a dash of extra marjoram into gravy and stir.
• Pour gravy over steak rolls in casserole dish.
• Either bake now at 350°F for 1-1-1/2 hours or you can refrigerate and cook later.