Bourbon Kielbasa Pigs In A Blanket by Boston Chef Matt Jennings

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Bourbon Kielbasa Matt Jennings This is a fun recipe for homemade pigs in a blanket. I prefer to gather my friends before the game and make our own kielbasa- this version with an added kick from some bourbon! However, you don't have to make your own sausage. You can certainly source some quality sausage and proceed right to the instructions on how to make the dough.

What matters most is that they are delicious, fun, don't take too long to make if you're well prepared, and most importantly- they pair beautifully with a Patriots win!! Can someone please pass the trophy….err- I mean, mustard?!!

- Townsman chef, Matt Jennings

 


BOURBON KIELBASA PIGS IN A BLANKET RECIPE by Chef Matthew Jennings SERVES: 6

(Sausage makes about 2 pounds) FOR THE SAUSAGE

Ingredients: 1 1/2 pounds lean pork shoulder cut into 1-inch strips 1/2 pound beef chuck, cut into 1-inch strips ⅔ pound pound pork fat, cubed ½ cup bourbon

1/2 cup freshly chopped garlic 4 tablespoons smoked paprika 1/2 teaspoon ground allspice 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon toasted caraway seeds ½ teaspoon freshly chopped marjoram ½ teaspoon ground/pulverized bay leaf (should be powder- can be done in a mortar & pestle or a spice blender) Enough 1 1/2-inch casings to stuff all the sausage ½ stick unsalted butter

 

DIRECTIONS: In a large mixing bowl, add the pork, beef, pork fat, and bourbon. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the spice blend and mix well.

Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 3 inch (baby) links. Adorable.

Prepare the smoker/grill for a cold smoke, ideally. Place the sausages in the smoker and cold smoke for 30 minutes to 45 minutes. Remove and cool completely. Place the sausage in a steamer or water bath and gently simmer to an internal temperature of 150 degrees. Remove and cool completely. Seat the sausages off in batches, basting with the butter, then lay on a paper towel lined plate to cool.

 

FOR THE DOUGH

Ingredients: 2 cups self-rising flour 1 cup whole milk 4 tablespoons unsalted butter 2 large egg, slightly beaten with 2 teaspoons water for an egg wash

Coarse sea salt for sprinkling Procedure:

Preheat oven to 425°F. Butter or lightly grease a large baking sheet and set aside.

In a large mixing bowl, combine the flour, milk and melted butter until a ball-forms. Roll dough into a thin rectangle on a lightly floured surface, about 1/4-inch thick. Cut dough lengthwise into 1-inch strips.

Using a fork, prick each kielbasa, twice. Place a small sausage on the end of a strip of dough and roll twice to blanket it. Cut dough and press gently to seal the loose end. Place sealed side down on the prepared baking sheet. Repeat with remaining sausages.

Brush each pig with some of the egg wash and sprinkle with a pinch of sea salt. Bake for 12-15 minutes or until dough starts to turn golden brown. Serve with ketchup and mustard, of course.