Thursday, April 23, 2009

Swaddling Swine - Würstchen im Schlafrock

(Gr. "Sausage in a Dressing gown")
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 Bratwurst
8 thin slices of Swiss cheese (Emmenthal is best)
Brown Mustard
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.

Pepperridge Farm is made with Hydrogenated oil, Trader Joe's Brand is made with Butter, as Puff Pastry should be. There is also a bonus... Trader Joe's brand is $1.50 cheaper!!

Unfold a sheet of Pastry and cut into 4 equal pieces.

Spread a little mustard, leaving the edges clean.

Add a piece of Swiss,

then bratwurst.

Roll up and seal with egg wash.

Place them on a parchment lines baking sheet and brush all over with egg wash then sprinkle with finishing salts if desired.

Bake for 20-25 minutes or until Pastry is Golden Brown.

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



Bob said...

I didn't know it was pigs in a blanket day! Crap, I would have done something. I'm already dedicated to chicken though. Ah well, I'll have to live vicariously through you. Those look wicked good.

Alaskan Dermish in the Kitch said...

Looks scrumptous!! You just reminded me to add puff pastry to my grocery list for my trip to Anchorage on Monday.

Danielle said...

how do you do that?? you even made pigs in a blanket into something gourmet! hmm...have you ever thought about rolling up some bacon in there? (just a thought)

Michele said...

Those look great! I have never tried any of those seasoned salts. If you could recommend only one which would you say I should try? Oh and I have to start buying my Puff Pastry at TJ's. It's so expensive in the supermarket!

Culinary Alchemist said...

Thanks Everyone!!! :)

Danielle - yes, but I was worried the bacon grease would get trapped and make them overly oily.

Michele - I would suggest the Murray Ridge, simply because of the crystal formation, it's pyramid shaped "flakes", so it not only has visual appeal but it adds a texture as well.

Patti T. said...

How did I miss this the first time around? My husband and sons would love this!