Pigs in Spicy Blankets

Pigs in Spicy Blankets requires around 2 hours and 15 minutes from start to finish. This hor d'oeuvre has 259 calories, 11g of protein, and 15g of fat per serving. This recipe serves 16 and costs 73 cents per serving. 8 people were impressed by this recipe. This recipe from Foodnetwork requires adobo sauce, dijon mustard, unsalted butter, and dark brown sugar. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is not so spectacular. If you like this recipe, you might also like recipes such as Pigs in Blankets, Pigs In Blankets, and Pigs in Blankets.

Servings: 16

Preparation duration: 100 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 1/2 tablespoons adobo sauce (from a can of chipotle chiles in adobo)

3 tablespoons agave syrup

2 teaspoons baking powder

1 teaspoon baking soda

Freshly ground black pepper

3/4 cup buttermilk

1/2 teaspoon caraway seeds

1 teaspoon cayenne pepper

1 teaspoon coriander seeds

1 tablespoon packed dark brown sugar

3 tablespoons dijon mustard

1 teaspoon dried sage

1 large egg, well beaten

1 teaspoon fennel seeds

2 cups all-purpose flour, plus more for dusting

2 teaspoons minced garlic

1 1/2 pounds ground pork

2 teaspoons Italian seasoning

Kosher salt and freshly cracked black pepper

2 tablespoons maple syrup

1 1/2 teaspoons mustard powder

1/2 teaspoon red pepper flakes

1 teaspoon sea salt

1 cup shredded mozzarella cheese

4 tablespoons cold unsalted butter, cut into 1/4-inch cubes

3 tablespoons yellow mustard

Equipment:

mortar and pestle

frying pan

bowl

food processor

plastic wrap

paper towels

baking sheet

oven

Cooking instruction summary:

Make the sausage: Toast the coriander, fennel and caraway seeds in a small skillet over high heat, stirring, until fragrant, 3 to 4 minutes. Cool completely, then grind with a mortar and pestle or a spice grinder. Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper and the red pepper flakes; grind to mix. Combine the spices with the ground pork in a bowl. Add the maple syrup and mix. Cover and refrigerate 30 minutes. Meanwhile, make the dough: Combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt in a food processor; pulse to combine. Add the butter and pulse 5 to 6 times (for 4 to 5 seconds each time), until the mixture resembles cornmeal. Add the mozzarella and pulse 3 to 4 times, until well combined. Add the buttermilk and process until a ball forms. Wrap in plastic wrap and refrigerate at least 30 minutes. Form the sausage mixture into 16 mini sausages, about 4 inches long (use about 2 tablespoons sausage for each). Heat a large nonstick skillet over medium-high heat. Cook the sausages in 2 batches until cooked through, 4 to 5 minutes per side. Cool on paper towels. Turn the dough out onto a floured surface. Sprinkle with flour, then gently pat out and roll into a 12-by-16-inch rectangle. Trim the edges to make them even. Cut the rectangle in half crosswise, then cut each half into four 3-by-8-inch strips. Cut each strip in half diagonally to form 16 long triangles. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate 15 minutes. Meanwhile, preheat the oven to 375 degrees F. Place 1 sausage on the wide end of a dough triangle and roll up. Repeat with the remaining dough and sausages. Arrange the pigs in blankets 2 inches apart on 2 parchment-lined baking sheets. Brush the tops with the beaten egg and bake until golden, about 15 minutes. Meanwhile, make the chipotle-agave mustard: Combine the agave, both mustards, the adobo sauce and a pinch of black pepper in a bowl. Serve the pigs in blankets with the mustard. Photograph by Con Poulos

 

Step by step:


1. Make the sausage: Toast the coriander, fennel and caraway seeds in a small skillet over high heat, stirring, until fragrant, 3 to 4 minutes. Cool completely, then grind with a mortar and pestle or a spice grinder.

2. Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper and the red pepper flakes; grind to mix.

3. Combine the spices with the ground pork in a bowl.

4. Add the maple syrup and mix. Cover and refrigerate 30 minutes.


Meanwhile, make the dough

1. Combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt in a food processor; pulse to combine.

2. Add the butter and pulse 5 to 6 times (for 4 to 5 seconds each time), until the mixture resembles cornmeal.

3. Add the mozzarella and pulse 3 to 4 times, until well combined.

4. Add the buttermilk and process until a ball forms. Wrap in plastic wrap and refrigerate at least 30 minutes.

5. Form the sausage mixture into 16 mini sausages, about 4 inches long (use about 2 tablespoons sausage for each).

6. Heat a large nonstick skillet over medium-high heat. Cook the sausages in 2 batches until cooked through, 4 to 5 minutes per side. Cool on paper towels.

7. Turn the dough out onto a floured surface. Sprinkle with flour, then gently pat out and roll into a 12-by-16-inch rectangle. Trim the edges to make them even.

8. Cut the rectangle in half crosswise, then cut each half into four 3-by-8-inch strips.

9. Cut each strip in half diagonally to form 16 long triangles.

10. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate 15 minutes. Meanwhile, preheat the oven to 375 degrees F.

11. Place 1 sausage on the wide end of a dough triangle and roll up. Repeat with the remaining dough and sausages. Arrange the pigs in blankets 2 inches apart on 2 parchment-lined baking sheets.

12. Brush the tops with the beaten egg and bake until golden, about 15 minutes.


Meanwhile, make the chipotle-agave mustard

1. Combine the agave, both mustards, the adobo sauce and a pinch of black pepper in a bowl.

2. Serve the pigs in blankets with the mustard.

3. Photograph by Con Poulos


Nutrition Information:

Quickview
283k Calories
12g Protein
15g Total Fat
24g Carbs
12% Health Score
Limit These
Calories
283k
14%

Fat
15g
23%

  Saturated Fat
6g
41%

Carbohydrates
24g
8%

  Sugar
8g
10%

Cholesterol
56mg
19%

Sodium
850mg
37%

Get Enough Of These
Protein
12g
25%

Vitamin C
95mg
116%

Vitamin A
2589IU
52%

Vitamin B1
0.51mg
34%

Selenium
20µg
30%

Vitamin B6
0.42mg
21%

Phosphorus
197mg
20%

Vitamin B2
0.33mg
20%

Vitamin B3
3mg
18%

Folate
69µg
17%

Manganese
0.32mg
16%

Potassium
404mg
12%

Zinc
1mg
11%

Iron
1mg
11%

Calcium
103mg
10%

Fiber
2g
10%

Vitamin E
1mg
10%

Vitamin B12
0.54µg
9%

Magnesium
30mg
8%

Vitamin B5
0.72mg
7%

Vitamin K
6µg
6%

Copper
0.08mg
4%

Vitamin D
0.29µg
2%

covered percent of daily need
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