German Pigs In The Blanket Recipes

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.

ROULADEN -GERMAN PIGS IN A BLANKET

Steps:

• Trim all fat from meat and if not pounded flat by your butcher, take a metal or wooden cooking mallet and pound the steak until the tissues are broken down and it is pretty thin.
• Cut steak into long thin strips.
• Season flour with salt and pepper.
• Arrange an assembly line for preparation for ease of rolling.
• On each piece of steak, place a dab of mustard and rub it along the steak.
• Add a piece of bacon.
• Add a piece of pickle slice.
• Sprinkle a dab of marjoram.
• From one end of the steak, start rolling the steak, bacon, pickle until completely rolled and secure with toothpicks or string.
• Continue until all steak is rolled.
• Dredge rolls of steak into flour until coated.
• Heat oil in deep fryer pan.
• Brown steak until browned.
• Transfer to casserole dish.
• Continue browning and transferring into casserole dish until done.
• Preheat oven to 350°F.
• Stir and scrape up any browned bits left in frying pan and slowly add 2 cups of beef broth.
• Sprinkle a dash of extra marjoram into gravy and stir.
• Pour gravy over steak rolls in casserole dish.
• Either bake now at 350°F for 1-1-1/2 hours or you can refrigerate and cook later.

PIGS IN BLANKETS (GERMAN CABBAGE ROLLS)

Steps:

• Brown ground beef and onion. Salt and pepper to taste. Drain grease. Stir together rice and browned ground beef and set aside.
• Bring a large kettle of water to a boil and remove from heat.
• Carefully remove 16 leaves from the head of cabbage and put leaves in the water and let set until wilted.
• Remove a leaf from the water with tongs, take a good sized tablespoon of the hamburger-rice mixture into the leaf and wrap leaf around the burger mixture. May need to secure with a toothpick to keep closed.
• Place in a greased 9x13 pan.
• Repeat with remaining leaves and burger mixture.
• When you have used all the mixture, pour tomato juice and water over top of cabbage rolls.
• Cover and bake for an hour at 325.

GERMAN PIGS IN THE BLANKET

Steps:

• See above

GERMAN PIGS IN A BLANKET

Steps:

• Cut the crusts from the bread and using a rolling pin, roll to make the bread a little pliable.
• Spread thinly with the mustard making sure it reaches the edges evenly, then drizzle over a little curry ketchup, if used. Place a Frankfurter at the top end and tuck in a couple or more the gherkin slices.
• Roll up quite firmly, place joint side down on a baking tray and secure with a wooden toothpick. Brush the top and sides with the melted butter.
• Make 5 more rolls in the same way then bake for 12 to 15 minutes until golden brown and crisp. Remove and cool until warm. Take out the sticks before serving.
• Alternative suggestion: Use a pretzel dough to make pigs in the Bavarian pretzel blanket. We recommend the Kathi Pretzel Mix to make a perfect pretzel dough.

PIGS-IN-A-BLANKET WITH SAUERKRAUT AND MUSTARD

Steps:

• Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
• If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
• Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut. Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose. Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down. Chill in refrigerator for 15 minutes. Bake until golden brown and puffed, 23 to 27 minutes.

PIGS IN THE BLANKET AKA STUFFED CABBAGE

Steps:

• Wilt head of cabbage in large pot of boiling water for 5 minutes. Remove cabbage from pot, cool slightly and separate leaves, taking care not to break the leaves.
• Mix ground beef, sausage, cooked rice, garlic salt, paprika and pepper. Form 3 inch balls. Place meatball into cabbage leaf and fold leaf around the ball. Place roll into a large square of cheesecloth, cover and twist ends of the cloth to shape and tighten the roll. Remove cabbage roll and repeat until all filling is used.
• In a large roasting pan which has been coated with olive oil, place layer of cabbage rolls (folded side down), cover with 1 can of tomatoes, and repeat. Pour chicken broth over the layers.
• Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.

PIGS IN A BLANKET CHRISTMAS WREATH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough on a clean work surface and brush generously with Dijon mustard. Cut each crescent roll triangle into 3 triangular pieces. Place a sausage at the thick end of one of the crescent roll strips and roll up, ending at the narrow end. Repeat until you have used all dough and made 24 pigs in a blanket. Reserve remaining sausages for another use.
• Arrange pigs in a blanket in a circular shape on a round pizza pan, with rolls gently touching.
• Bake in the preheated oven until dough is golden brown and puffed up, 15 to 18 minutes. Allow to cool for a few minutes before carefully transferring the wreath onto a round serving tray. If the sections come apart during the transfer, just recreate the circle shape as best as you can.
• Arrange rosemary sprigs around the outside of the wreath and place ketchup in a small bowl in the middle.

PIGS IN A BLANKET MAIN DISH

Steps:

• Separate the dough into eight triangles. Place a sausage on wide end of each triangle and roll up. Place, tip down, on an ungreased baking sheet. Bake at 400° for 10-15 minutes or until golden brown.