Whether you call them Porcine in Pashmina, Hogs in House Coats, Farrows in Frocks, Boar in a Bedspread or, like here in the States, Pigs-in-blankets, they are a multicultural phenomenon. In Isreal they are referred to as "Moses in the ark". In Russia, "COCNCKA B TESTE" <-- The 'N' should be reversed (Sosiska v teste, "sausage in the dough").
Why all this info regarding a sausage wrapped in dough? Friday April 24th is National Pigs-in-a-Blanket day. So swaddle your swine as you see fit, be it breakfast sausage in pancakes, Vienna sausage in croissants or Hot dogs in Bagel dough. Wrap it up, baby!!!
Normally I use Hot Italian Sausage and Puff pastry, but tonight I decided to get in touch with my German roots and grabbed some Bratwurst.
1 lb box of Puff Pastry
8 thin slices of Swiss cheese (Emmenthal is best)
1 egg lightly Beaten
(optional) Finishing Salts
Thaw the Puff Pastry according to directions.
I use Trader Joe's Brand, I think the quality is better than Pepperridge Farm for 1 simple reason.
Which Salts did I use...??Murray Ridge from Australia
Salish Alder Smoked from the Pacific NW
Alaea Salt from Hawaii
Black Lava Salt from Hawaii
Sel Gris from France