Saucijzebroodjes Pigs In The Blanket The Dutch Way Recipes

PIGS IN A BLANKET

Steps:

• Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
• Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
• Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
• Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
• Heat oven to 350 degrees. Line a baking sheet with foil.
• Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
• Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.

PULL-APART PIGS IN A BLANKET

Steps:

• On a lightly floured surface, roll dough into a 10-by-15-inch rectangle. Cut in half lengthwise, then crosswise into ten 5-by-3-inch pieces. Wrap each piece around a hot dog; pinch edges of dough to seal. Transfer to a parchment-lined baking sheet and freeze until firm, about 20 minutes.
• Preheat oven to 375°F; brush a 9-inch springform pan with oil. Place a 4-ounce ramekin in center of pan. Trim edges of wrapped hot dogs flat (discarding excess); cut each crosswise into thirds. Brush dough with oil and arrange in pan cut-sides up, spaced 1/2 inch apart.
• Cover with parchment-lined foil and bake until puffed and set, about 35 minutes. Uncover; continue baking until golden, 15 to 25 minutes more. Serve warm, with mustard or ketchup in ramekin.

SAUCIJZEBROODJES (DUTCH PIG IN A BLANKETS)

Steps:

• For Dough:
• Sift dry ingredients together.
• Cut shortening into dry mixture.
• Mix beaten egg and milk and add to the flour mixture.
• On floured surface, knead dough 8 to 10 times.
• Divide dough into 2 parts and roll each half to 1/4 inch thickness. Use a medium-sized cookie cutter to cut 15 rounds of dough from each half.
• For Filling:
• Blend all ingredients together.
• Shape 30 small rolls of meat (like link sausages).
• Assembly:
• Place 1 roll of filling in each pastry round; fold pastry over the filling and seal edges. Place on baking sheets with raised edges.
• Bake at 350 degrees for 40 minutes.
• Serve hot.

PIGS IN A BLANKET

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.

SAUCIJZEBROODJES - PIGS IN A BLANKET

Steps:

• For the blankets: Sift dry ingredients together in a bowl.
• Cut butter in with a pastry blender.
• Mix to a soft dough with milk.
• Roll out a little thicker than a piecrust and cut into squares.
• For the filling: Season meat; add crumbs, eggs and milk.
• Fill squares with meat mixture, pinch ends together, place in a pan and bake in a preheated, moderate oven (350F) 1/2 hour until brown.

TWO-INGREDIENT DOUGH PIGS IN A BLANKET

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
• Place Greek yogurt in a large bowl. Add flour and stir until crumbly. Dust a cutting board with flour. Add dough mixture to the cutting board and knead until smooth, about 5 minutes.
• Whisk egg and water together in a separate bowl.
• Roll dough into a 12x6-inch rectangle. Cut dough in half lengthwise. Cut crosswise into 1-inch strips to form 24 strips.
• Wrap 1 dough strip around a cocktail wiener and place seam side down onto the prepared baking sheet. Repeat with remaining cocktail wieners.
• Brush egg wash evenly over dough. Sprinkle each pig in the blanket with everything bagel seasoning.
• Bake in the preheated oven until browned, about 15 minutes.