Ingredients with Measurements:
- 1 package of cocktail sausages (about 20 sausages)
- 1 sheet of puff pastry, thawed
- 1 small apple, peeled and finely chopped
- 1 tablespoon of fresh sage, finely chopped
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the chopped apple and sage. Set aside.
3. On a lightly floured surface, roll out the puff pastry sheet to a thickness of about 1/8 inch.
4. Cut the pastry sheet into strips that are about 1 inch wide and 4 inches long.
5. Place a small spoonful of the apple and sage mixture on one end of each pastry strip.
6. Place a cocktail sausage on top of the apple and sage mixture.
7. Roll the pastry around the sausage, making sure to seal the edges.
8. Place the pigs in blankets on a baking sheet lined with parchment paper.
9. Brush the beaten egg over the top of each pig in a blanket.
10. Sprinkle with salt and pepper to taste.
11. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
Makes about 20 pigs in blankets
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 8g
Protein: 4g
Substitutions for ingredients:
- You can use any type of sausage you like instead of cocktail sausages.
- If you don't have fresh sage, you can use dried sage instead.
- You can use any type of apple you like, but a tart apple like Granny Smith works well.
Variations:
- You can add a little bit of grated cheddar cheese to the apple and sage mixture for extra flavor.
- You can use different herbs instead of sage, such as thyme or rosemary.
- You can serve the pigs in blankets with a dipping sauce, such as honey mustard or barbecue sauce.
Tips and tricks:
- Make sure the pastry is rolled out thinly enough so that it cooks all the way through.
- If the pastry starts to get too warm and difficult to work with, place it in the refrigerator for a few minutes to firm up.
- You can make these pigs in blankets ahead of time and freeze them. Just bake them from frozen, adding a few extra minutes to the cooking time.
Storage instructions:
Store any leftover pigs in blankets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pigs in blankets on a baking sheet and bake in a preheated 350°F (180°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the pigs in blankets on a platter and garnish with fresh sage leaves.
Garnishes:
Fresh sage leaves
Pairings:
These pigs in blankets go well with a variety of drinks, such as beer, cider, or sparkling wine.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the pastry doesn't puff up as much as you'd like, make sure your oven is fully preheated and that the pigs in blankets are not too close together on the baking sheet.
- If the pastry starts to brown too quickly, cover the pigs in blankets with foil for the remainder of the cooking time.
Food safety advice:
Make sure the sausages are cooked all the way through before serving.
Food history:
Pigs in blankets are a popular appetizer in many countries, including the United States, United Kingdom, and Australia. The origin of the dish is unclear, but it is thought to have originated in the United Kingdom in the mid-20th century.
Flavor profiles:
These pigs in blankets are savory and slightly sweet, with a hint of sage and apple.
Serving suggestions:
Serve these pigs in blankets as an appetizer at a party or as a fun snack for game day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A