Pigs In A Blanket With Sauerkraut And Mustard Recipe 415

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PIGS-IN-A-BLANKET WITH SAUERKRAUT AND MUSTARD



Pigs-in-a-Blanket with Sauerkraut and Mustard image

Classic German flavors bring a fresh twist to this beloved hors d'oeuvre. We love the combination of buttery puff pastry with tangy sauerkraut and the subtle heat of mustard.

Provided by Rhoda Boone

Categories     Appetizer     Sausage     Phyllo/Puff Pastry Dough     Mustard     snack     Hors D'Oeuvre

Yield Makes 32 pieces

Number Of Ingredients 6

1 large egg
One 14- to 17-ounce box of puff pastry (preferably all-butter), thawed according to package directions
2 pounds fully cooked German-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)
1/3 cup whole-grain mustard
1/3 cup drained sauerkraut
Caraway seeds, for sprinkling

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.

PIGS-IN-A-BLANKET WITH SAUERKRAUT AND MUSTARD RECIPE - (4.1/5)



Pigs-in-a-Blanket with Sauerkraut and Mustard Recipe - (4.1/5) image

Provided by mirelsonp

Number Of Ingredients 6

1 large egg
One 14- to 17-ounce box of puff pastry (preferably all-butter), thawed according to package directions
2 pounds fully cooked German-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)
1/3 cup whole-grain mustard
1/3 cup drained sauerkraut
Caraway seeds, for sprinkling

Steps:

  • 1. 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. 2. 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. 3. 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. Note: If you are able to find all-butter puff pastry, such as Dufour (the preferred brand), roll the pastry sheet to a 12x18-inch rectangle on a floured surface. Cut pastry lengthwise into eight 1 1/2-inch-wide strips. Cut each strip crosswise into 4 pieces, about 4 1/2 inches long each (you should have 32 pieces of pastry), and proceed with the recipe.

PIGS IN BLANKETS WITH HARISSA KETCHUP AND HONEY MUSTARD



Pigs in Blankets with Harissa Ketchup and Honey Mustard image

Provided by Molly Yeh

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 10

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
4 chicken sausages, patted dry
1 large egg, beaten
Everything bagel topping, for sprinkling
Harissa Ketchup, recipe follows, for serving
Honey Mustard, recipe follows, for serving
1 cup ketchup
2 tablespoons harissa
1 cup Dijon mustard
3 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
  • On a work surface, roll out the puff pastry sheet to a 10-by-16-inch rectangle. Cut in half lengthwise then cut each piece crosswise into four 5-by-4-inch rectangles. Roll each rectangle tightly around a chicken sausage then slice into 4 equal pieces. Arrange on the baking sheets 1 inch apart. Brush with the egg wash and sprinkle generously with the bagel topping. Bake until golden brown, about 15 minutes. Let cool slightly and serve with the harissa ketchup and honey mustard.
  • Stir together the ketchup and harissa in a small bowl.
  • Stir together the mustard and honey in a small bowl.

NEELY'S PIGS IN A BLANKET



Neely's Pigs in a Blanket image

Food Network

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

One 8-ounce can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
  • Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
  • Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
  • Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

PIGS IN A BLANKET



Pigs in a Blanket image

These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. -Linda Young, Longmont, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 tube (8 ounces) refrigerated crescent rolls
8 hot dogs
1 egg, lightly beaten
1 tablespoon water
Caraway seeds

Steps:

  • Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.

Nutrition Facts :

PIGS IN A BLANKET



Pigs in a Blanket image

Kids love this one. My mom made it for me as did her mom. If making for a small child, cut the hot dogs into fourths length wise. The cheese is always optional.

Provided by Brandie2134

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 6

Number Of Ingredients 3

8 frankfurters
8 slices American processed cheese
1 (10 ounce) package refrigerated biscuit dough

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.

Nutrition Facts : Calories 457.7 calories, Carbohydrate 24.8 g, Cholesterol 57.1 mg, Fat 31.8 g, Fiber 0.3 g, Protein 17.1 g, SaturatedFat 14.3 g, Sodium 1760.4 mg, Sugar 5.2 g

PIGS IN A BLANKET



Pigs in a Blanket image

This tasty recipe for pigs in a blanket is a Super Bowl party favorite -- and great everyday snack.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 4 1/2 dozen

Number Of Ingredients 9

2 pounds (about 60) mini hot dogs
Cheddar cheese, cut into small pieces, optional
Caramelized Onions for Pigs in a Blanket, optional
1 large egg
All-purpose flour, for work surface
1 box (17 1/2 ounces) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving

Steps:

  • Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
  • On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
  • In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
  • Preheat oven to 450 degrees.
  • Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

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