Upscale Pigs in the Blanket (Chicken Sausage-Cranberry Pigs-in-Blankets)

IMG_7907

I found this recipe in a mini appetizer book.  It is an upscale mini hot dog with a nice blend of sweet and tangy flavors.  It is always well received.  Kids can help make them in the kitchen.  This recipe can easily be doubled and leftovers can be frozen.  If I know I will be freezing portions to be reheated later I slightly undercook.   Often I need to make this recipe without the nuts because of nut allergies.  I personally think the recipe is more tasty with the almond slivers but it is certainly still good without nuts.  Exact measurements are not required.  Prep time for a double recipe is about 20 minutes using a Cuisinart.  Cleanup is very easy especially if you throw your Cuisinart pieces in the dishwasher.  Cooking time is 20 minutes.  Make sure you allow 30-40 to thaw your dough.  Do not prematurely pull out the dough from the freezer.  If the dough gets too soft, making the hot dogs will become difficult.

Ingredients for 1 batch:  Yields 25-30 mini dogs

1/3rd cup dried cranberries

1/2 cup fresh parsley leaves – do not substitute dry

1/4 cup slivered almonds

1/4 cup grated Gruyere Cheese

1 teaspoon whole-grain or creamy dijon mustard (if I am doubling the recipe I use one heaping teaspoon of each)

1 sheet frozen puff pastry, thawed

2-3 links PRE-COOKED apple flavored (or other) chicken sausage.  The package I show requires just two links given the thickness of the links.

 

Directions:

Defrost Pastry Dough (allow 30-40 minutes).  Open box.  Set on counter.  Do not try to unroll dough until fully defrosted.

Combine cranberries, parsley, almonds, cheese, and mustard in a food processor fired with a metal blade and process to coarse paste.  It takes about 30-60 seconds.

Place pastry dough on work surface (cutting board works well).   Cut into 3 long strips (10 inches) and then 8-10 approximately 1 inch cuts across.

Cut sausage links in half lengthwise and then cut each link 5-7 slices the other direction depending on the brand.

Preheat oven to 400 degrees F.

Prepare a small bowl of warm water and set aside.

Press about a half teaspoon cranberry mixture onto center of each pastry strip, leaving the sides empty of paste.

Top each with piece of sausage.

Slightly wet the sides of each strip (using your water bowl).

Bring the ends together up and over the sausage.  Press firmly to seal and place on a non-stick baking sheet (I usually lay some parchment down or spray some cooking spray but neither step is necessary).

Do not crowd dogs and bake for 20 minutes if serving right away or 18 minutes if freezing for later cooking.  The pastry at either time should be baked through but at 20 minutes the dough will be a slightly darker color.

Serve piping hot with additional mustard.

IMG_7894

 

Sausage – notice words at bottom fully cooked.  I did remove the small amount of casing.  Not not all precooked sausage has a casing film.

IMG_7896

 

Parsley, Cheese, Cranberry Paste

IMG_7899

 

 

IMG_7900 IMG_7901

Prepping Pastry

IMG_7903

Prepping Dogs

IMG_7904

Preparing the Dogs

IMG_7906

Precooked

IMG_7909

Cooked cooling on a baking rack

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s