Hogs In A Sleeping Bag Recipes

PIGS IN SLEEPING BAGS

Steps:

• Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool.
• Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
• Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10" rectangle. Cut lengthwise into three 14x3 1/3" strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1" border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
• Cut small diagonal slits at 1" intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
• Preheat oven to 425°F. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350°F; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1" pieces. Serve with a bowl of Dijon mustard for dipping.

HOGS IN A SLEEPING BAG

Steps:

• Preheat oven to 400°F.
• Cut Kielbossa into 6x4-inch pieces. Cut puff pastry sheets into thirds (6 strips). Roll each piece of kielbossa in puff pastry and place on a baking sheet.
• Beat egg in a small dish and brush generouosly over pastry. Bake until pastry is golden brown and puffed, about 20 minutes. Serve with mustard, barbecue sauce, or jam if desired.

PIGS IN A BLANKET FOR BIG KIDS....ALSO CALLED HOGS IN A SLEEPING

Steps:

• Preheat oven to 375.
• Open the crescent rolls and separate them down the lines into the triangles.
• Cut the sausages in half so you have 8 pieces.
• Start with the tall side of the triangle. Roll the sausage in the crescent dough, tucking the bottom point up when you start to roll. You should finish with the point. My Dad said they looked like they were wrapped up in a sleeping bag -- hence the name he gave them "Hogs in a Sleeping Bag" since it was the big smoked sausage.
• Bake them on a cookie sheet at 375 for 11-13 minutes, or until the crescnet rolls are golden.
• You can serve them with spicy mustard, honey mustard, or barbecue sauce.

HOGS IN A SLEEPING BAG

Steps:

• Preheat oven to 400 degrees F.
• Cut kielbasa into 6 (4 inch) pieces. Cut puff pastry sheets into thirds (6 strips). Roll each piece of kielbasa in puff pastry and place on a baking sheet.
• Beat egg in a small dish and brush generously over pastry. Bake until pastry is golden brown and puffed, about 20 minutes. Serve with mustard, barbeque sauce, or jam, if desired.