Pigskin Sandwiches Recipes

PIG SANDWICH LIKE HARD ROCK CAFE

Steps:

• Pulled Pork:
• In a large bowl, combine vinegar, Tabasco sauce and sugar with hot water. Stir till sugar is dissolved.
• Pour marinade over pork, cover and refrigerate for at least 12 hours.
• Preheat oven to 450°F Remove pork from marinade and place in a baking pan. Cook in the oven until well browned.
• Remove pork from oven. Pour some marinade over pork, lower temperature to 300°F, cover with foil.
• Return pork to oven and slow-roast for an additional two hours or until meat pulls away easily from the bone.
• Coleslaw:
• In a large bowl, mix sugar, vinegar and water with a wire whisk. Stir until the sugar is dissolved.
• Add shredded cabbage and mix well. Cover and refrigerate.
• Sauce:
• Place all ingredients except the vegetable oil in a saucepan. Bring to a boil, stirring occasionally.
• When mixture has reached boiling stage, stir in vegetable oil till incorporated. Allow to simmer for 20 minutes, stirring occasionally.
• Remove from heat. Pour into proper storage container, and cool in an ice bath to 40°F
• Cover and refrigerate.
• Assembly:
• Toast hamburger buns.
• Place the bottom of the toasted bun on the serving plate.
• Place a level scoop of pork on the bottom of the toasted bun.
• Place coleslaw on top of the meat, then ladle sauce over the slaw and meat.
• Serve the sandwich open-faced with the top part of the bun on the side.
• Serve immediately with a side of onion rings and beans.

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.