Wednesday, January 23, 2013

Spicy Hogs in a Blanket

 
 

I have been searching for hors d’oeuvres to serve
to the next Superbowl Party.

While waiting for my name to be called at the dentist's waiting room,
I browsed the pages of Food & Wine Magazine.
And I found this Posh take on Pigs in a blanket.
I can't say I'm a fan of pigs in a blanket,
but when I saw this recipe my heart skipped a beat.
Just because I love Spicy Jalapeno Andouille Sausage,
and this would be a great new take on the usual hotdog recipe, the boys will love this on game day.





So today, I tried making the recipe, and let me tell you,
the best thing about this recipe is ...
It's sooooo easy to make!
Cut, roll, brush, and bake.

The taste tester today is my little Taz
who has been patiently waiting after smelling the aroma from the oven.
Took a piece from the plate, then another, and another.
Came back in the kitchen and said, "Mommy can I have another piece please. Yum it's sooo good!"
Touching his belly.
He had 8 pieces!!!

Well, if my 4 year old loves it, the big boys will certainly love it.

I included a recipe that I think would go best with this hors d’oeuvres.
No one in my family liked the chutney and dijon dip that the magazine suggested
so I am not going to even try and suggest that.



 
 


Ingredients:
 

2 sheets Puff Pastry, thawed and cut into eight  4 inch squares
1 large egg yolk, mixed with 1 tbsp water
8 Spicy Andouille Sausages (see note)


Dipping sauce (optional):
 
2 medium tomatoes, diced
1 red bell pepper, diced
1 jalapeno, seeded, and chopped
8 oz cream cheese
1/2 cup sour cream
1/4 cup mayonaise
Salt & Pepper, to taste


 
Directions:

  • Preheat oven for 375°F.
  • Place puff pastry squares on a work surface, brush the top edges with the egg wash.
  • Place the sausages on the bottom edges, cut pastry to the same length as your sausage.
  • Roll up the pastry, pressing the edges to seal.
  • Freeze logs for at least 5 minutes or until firm.
  • Cut the logs into 1/2-inch slices, and place them cut side up in 3 mini muffin pans.
  • Brush more egg mixture at the top part of the pastry.
  • Bake for 25 minutes, until golden and sizzling.
  • Turn out onto a paper towel-lined rack to cool.
 
  • Meanwhile, in a food processor, add all your dipping sauce ingredients and pulse until mixture is combined and smooth.



Note:
 
 

5 comments:

  1. Pigs in a blanket are the PERFECT appetizer for a super bowl party! I love that you use andouille sausage in these. The sauce sounds great as well. Thanks for sharing!

    Sincerely,
    Happy Valley Chow

    ReplyDelete
  2. I'm not a big fan of hotdogs,
    but we all love Spicy andoiulle sausage.
    So I thought this is the perfect take on Pigs in the blanket.
    Whatever is good for my 4 year old,
    Im sure would be good for everyone else. ;)

    ReplyDelete
  3. My buy love pigs in blankets but I reckon that your hogs version are definitely for the blokes (also known as the bigger boys - LOL!) These must be winners for your Superbowl party!

    ReplyDelete
  4. Definitely for the blokes and for my 4 yr. old Taz who just love this little hoggies

    ReplyDelete
  5. This looks DELIGHTFUL! And the sauce sounds lovely too:) Thank you for your visit!and your sweet comment :) I hope you have a nice weekend!

    ReplyDelete

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