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
Mangia!!~~
