Ingredients with Measurements:
- 1 package of cocktail sausages (12 oz)
- 1 can of pineapple chunks (20 oz)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1/2 cup of brown sugar
- 1/2 cup of apple cider vinegar
- 1/4 cup of ketchup
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Salt and pepper to taste
- Toothpicks
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Drain the pineapple chunks and reserve the juice.
3. In a saucepan, combine the reserved pineapple juice, brown sugar, apple cider vinegar, ketchup, and soy sauce. Bring to a boil and let simmer for 5 minutes.
4. In a small bowl, mix the cornstarch and water until smooth. Add the mixture to the saucepan and stir until the sauce thickens. Remove from heat.
5. On a cutting board, cut the puff pastry into thin strips.
6. Wrap each cocktail sausage with a strip of puff pastry and secure with a toothpick.
7. Place the wrapped sausages on a baking sheet lined with aluminum foil.
8. Brush the sausages with the sweet and sour sauce.
9. Add the diced bell peppers, onion, and pineapple chunks to the baking sheet.
10. Season with salt and pepper to taste.
11. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and the sausages are cooked through.
12. Serve hot with the remaining sweet and sour sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 11g
- Saturated fat: 3g
- Cholesterol: 20mg
- Sodium: 450mg
- Total carbohydrates: 32g
- Dietary fiber: 2g
- Sugars: 22g
- Protein: 6g
Substitutions for ingredients:
- You can use honey instead of brown sugar.
- You can use white vinegar instead of apple cider vinegar.
- You can use tomato sauce instead of ketchup.
- You can use Worcestershire sauce instead of soy sauce.
Variations:
- You can use different types of sausages, such as hot dogs or bratwurst.
- You can add different vegetables, such as carrots or zucchini.
- You can add different fruits, such as mandarin oranges or peaches.
Tips and tricks:
- Make sure to brush the sweet and sour sauce on the sausages evenly to prevent burning.
- You can make the sweet and sour sauce ahead of time and store it in the refrigerator for up to 1 week.
- You can also freeze the wrapped sausages before baking for up to 1 month.
Storage instructions:
- Store any leftover sweet and sour pigs in blankets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sweet and sour pigs in blankets on a platter with toothpicks for easy serving.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with a side of fried rice or steamed vegetables.
Suggested side dishes:
- Fried rice
- Steamed vegetables
- Egg rolls
Troubleshooting advice:
- If the puff pastry is not browning evenly, rotate the baking sheet halfway through baking.
- If the sweet and sour sauce is too thick, add more water to thin it out.
- If the sausages are not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 165°F to prevent foodborne illness.
- Store any leftover sweet and sour pigs in blankets in the refrigerator within 2 hours of cooking.
Food history:
- Pigs in blankets are a popular appetizer in the United States and United Kingdom, typically made with cocktail sausages wrapped in bacon or puff pastry.
Flavor profiles:
- Sweet and sour, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or party snack.
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