Redrivershootoutpigskins Recipes

PIGSKINS IN BLANKETS

Pigskins in Blankets image

Easy to throw together, these festive hors d'oeuvres are the suited-up tailgate version of the cocktail-party favorite.

Provided by Food Network Kitchen

Categories appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

One 13-ounce package kielbasa
All-purpose flour, for rolling
One 17.3-ounce package frozen puff pastry, thawed
1 large egg, lightly beaten
1/3 cup mustard, such as Dijon, whole grain, spicy brown or yellow, for dipping

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.

EASTSIDE FISH FRY'S FAMOUS PIGSKINS

Eastside Fish Fry's Famous Pigskins image

Provided by Food Network

Categories appetizer

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 21

Ingredients

Cooking oil, for frying
4 or 5 strips thick-cut bacon
Buttermilk or water, for dredging
Eastside Fish Fry Chicken Flour, recipe follows
Eastside Fish Fry Famous House Seasoning, recipe follows
4 cups all-purpose flour
2 cups special fry mix, such as Drake's Crispy Fry Mix
1 1/4 tablespoon seafood seasoning, such as Old Bay
1 1/4 tablespoon seasoning salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
3 tablespoons sugar
2 tablespoons salt
2 1/2 tablespoons corn flour
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons tapioca starch
3 teaspoons MSG
1 teaspoon ground black pepper
1 teaspoon dried lemon peel
1 teaspoon citric acid
1 teaspoon navy bean flour

Steps:

Preheat oil in a deep-fryer to 350 degrees F. Dip the bacon in buttermilk, thoroughly coating each piece on both sides, then toss in the Chicken Flour.
Fry, stirring once or twice, until the bacon is no longer pliable, 4 to 10 minutes. Drain on paper towels. Sprinkle with House Seasoning to taste.
Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.
Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.

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