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:
covered percent of daily need
